Black Bean, Bell Pepper and Corn Tacos (03.30.15)

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  • 2 teaspoons olive oil
  • 1 cup onions, chopped
  • 1 cup green or red bell peppers, chopped
  • 1 teaspoon chili powder (or more to taste)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1½ cups whole kernel corn
  • 1/2 cup homemade salsa
  • 6 flour tortillas (8-inch), warmed
  • 6 ounces (about 1½ cups) shredded Monterey Jack or Cheddar cheese
  • 2 tablespoons cilantro, chopped or torn
  • Salt and Pepper, to taste

In a frying pan, bring the oil up to medium-high heat. Saute the onions and bell peppers with the chili powder, salt and pepper for 4-5 minutes. Add the beans, corn and salsa. Cook for another 2-3 minutes stirring regularly.

Divide the cheese on the bottom of each warm tortilla. Top with warmed bean, pepper and corn mixture. Garnish with cilantro leaves. Serve immediately.

Sponsor: Dan’s Market