Tacos haricots noirs maïs veggie (Printer-Friendly Version)
Tortillas garnies de haricots noirs, maïs, légumes colorés et herbes fraîches pour un plat savoureux et sain.
# What You'll Need:
→ Base
01 -
1 can (15 oz) black beans, drained and rinsed
02 -
1 cup corn kernels, fresh, frozen, or canned, drained (approx. 6 oz)
03 -
1 small red onion, finely chopped (about 1/2 cup)
04 -
1 red bell pepper, diced (about 3/4 cup)
05 -
2 cloves garlic, minced
→ Seasonings
06 -
1 teaspoon ground cumin
07 -
1 teaspoon chili powder
08 -
Salt and fresh ground black pepper to taste
→ To Serve
09 -
8 small corn tortillas (5-6 inch diameter)
10 -
1 avocado, sliced
11 -
Fresh cilantro, chopped, for garnish
12 -
Lime wedges, for serving
# Step-by-Step Preparation:
01 -
Drain and rinse black beans under cold water to remove excess sodium. Set aside.
02 -
In a large skillet over medium heat, add 2 teaspoons olive oil. Add corn and cook for 3-4 minutes, stirring occasionally, until warmed through and lightly caramelized.
03 -
Add chopped onion, diced bell pepper, and garlic to the skillet. Sauté 3-4 minutes until the vegetables are slightly softened.
04 -
Add rinsed black beans to the skillet. Sprinkle with cumin, chili powder, salt, and pepper. Stir well and cook for 3-4 minutes until mixture is heated through and flavors have blended.
05 -
Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in a 350°F oven for 5 minutes.
06 -
Spoon black bean and corn mixture onto warm tortillas. Top with avocado slices and chopped cilantro. Serve immediately with lime wedges on the side.
# Additional Tips:
01 -
For a spicier filling, add diced jalapeño or a pinch of cayenne pepper along with the other spices.
02 -
Thoroughly rinsing canned beans helps reduce sodium content and improves flavor.
03 -
Warm tortillas just before serving to prevent tearing and ensure pliability.