These Black Bean and Corn Tacos have been a staple in our house for years. They are SUPER easy and versatile. They can be served as tacos or quesadillas, or on nachos or salads! Looking for an easy introduction to vegetarian cooking or a quick and easy Meatless Monday dish? Look no further!
When I first became a vegetarian, I was completely at a loss for what to make for dinner. For the first month, all we ate was pizza and pasta. We lived in a constant carb-coma. Then, I started making these tacos and the carb-coma slowly disappeared. Yay! Scurvy averted! While I have diversified my repertoire somewhat since that time, and this meal remains a favourite. I make it at least twice a month for my family and it is one of my “go-tos” for (non-veg) guests.
This recipe also inspired the name of this blog. My kitchen would be littered with the remains of canned black beans because of my love for this recipe – an empty can over here; a lid over there; a solitary bean, laying forgotten, beside the sink. So, I decided to call myself the Black Bean Bandit. Thankfully, I now know that you can cook dried beans in a crockpot; so, my canned bean massacring days are behind me!
Vegetarian Black Bean and Corn Tacos
These versatile, insanely easy vegetarian tacos can be made in under 30 mins and are sure to please!
- 1 red onion diced
- 1 tbsp olive oil
- 2 cans drained black beans (equivalent to 4 cups cooked black beans)
- 1-1 1/2 cups frozen corn
- 1 cup salsa (fresher is better)
- 1-2 tsp crushed chile flakes (to taste)
- 1 tbsp brown sugar
Heat frying pan on medium-high heat. Sautée onion in olive oil until translucent.
Add the rest of the ingredients to frying pan. Cook for 5 mins on medium-high.
Turn heat down to medium-low. Simmer for another 10-15 mins or until most of the liquid has been absorbed.
Serve and enjoy with garnishes of your choice!
FOR REFINED SUGAR-FREE OPTION: omit brown sugar, or replace it with coconut palm sugar or honey