Mexican Corn, Red Pepper and Black Bean Tacos
25 minutes·Serves 4–6
On nights I’m unsure of what to cook, I tend to default to Mexican food, the choose-your-own adventure of foods. It’s flexible, typically high in protein, and vegetable-friendly. Here, sweet onion, red bell pepper, and corn spiced with a little cumin and chili powder team up to deliver on your Mexican food cravings. Simply sauté these ingredients until your kitchen smells delicious.
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet or yellow onion, chopped
- 6 garlic cloves, chopped
- 1 red bell pepper, seeded, chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
Serving suggestion
6 to 8 (6- to 8-inch) corn tortillas
Salsa
Tortilla chips
Instructions
- 1Warm the oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, salt, black pepper, cumin, and chili powder and sauté until the onions and peppers are soft, about 4 minutes.
- 2Mix in the corn and black beans, and cook until heated through, another 5 to 7 minutes. To heat the tortillas: Put 3 or 4 of them on a plate, cover with a slightly damp paper towel, and microwave for 30 seconds.
- 3Stuff Mexican Corn, Red Pepper and Black Bean into the warm tortillas, top with salsa, and serve with a side of chips.
Easy Ingredient Swaps
↔2 (4-ounce) cans diced green chilies instead of the red bell pepper
↔1 to 2 cups frozen corn for the canned
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