Black Bean and Corn Vegetarian Summer Tacos recipe
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Ingredients
- 2 (15 ounce) cans black beans, rinsed and drained 2 (15 ounce) cans corn, rinsed and drained 6 Roma tomatoes, chopped 1 medium onion, chopped ¼ cup chopped fresh cilantro, or more to taste 3 serrano peppers, chopped, or more to taste 3 cloves garlic, chopped, or more to taste ½ cup lime juice, divided 4 avocados, sliced 2 (8 ounce) packages fajita-size flour tortillas 2 (8 ounce) packages crumbled feta cheese
Nutrition Info
- 459.8 caloriescarbohydrate: 54.9 gcholesterol: 33.7 mgfat: 21.8 gfiber: 12.5 gprotein: 16.5 gsaturatedFat: 8 gservingSize: -sodium: 1150.8 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Black Bean and Corn Vegetarian Summer Tacos
Directions
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Combine black beans, corn, tomatoes, onion, cilantro, serrano peppers, and garlic in a large bowl. Mix in 1/4 cup lime juice. Refrigerate mixture until flavors mingle, about 1 hour.
Place avocado in a container with remaining 1/4 cup lime juice, to prevent browning.
Place 5 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, about 30 seconds. Repeat with remaining tortillas. Scoop bean mixture into tortillas, garnish with avocado slices and feta cheese. Serve cold.