Test Kitchen Tuesday: Tasty Black Bean and Corn Tacos

For the first 10 years we knew each other, a certain 2Chili swore profusely that he did. not. like. black beans. Period, end of story.

Enter the Café Flora cookbook, otherwise known as the book of deliciousness. I served him a black bean stew with these tacos, and wouldn’t you know it, he does like black beans! I am happy to add frijoles negros to the list of items I have taught him he likes, because they are in so many  Mexican dishes, and we dig our Mexican cuisine around here.

Speaking of Mexican cuisine, this week I have something for you that couldn’t be easier: black bean and corn tacos. In 10 minutes you can go from “What’s for dinner?” to “Dinner’s ready.” They require only things you likely have on hand, and are super fast. I am all about speed and efficiency lately, and these tacos fit the bill.

Please forgive my crumbly tortillas – we were down to the last few tortillas hanging out in the freezer and they were fairly fragile. Time to buy more!

Tomorrow, I have a very exciting Project: Food Budget. I bought my entire grocery order at Whole Foods Market this week – tune in to see how we netted out!


Tasty Black Bean and Corn Tacos

Recipe Source:  Vegetarian Times

Time to Prepare: 10 minutes

Skill Level (out of 5): 1

2Chili’s Taster Rating (out of 5): 4
He liked these quite a bit. They are a hearty working-class dinner – not “knock your socks off” material, but very good. Whenever he eats his dinner without a word about it, that is a victory!

The Cook’s Taster Rating (out of 5): 4
I never complain when dinner takes only 10 minutes to prepare. I think next time I make these, I will use salsa as the base instead of enchilada sauce. I made a quick homemade enchilada sauce and added onion and bell pepper to the original recipe


From the original recipe, based on 12 servings (or 12 tacos):

Per SERVING: Calories: 100, Protein: 4g, Total fat: 1g, Saturated fat: g, Carbs: 22g, Cholesterol: mg, Sodium: 170mg, Fiber: 4g, Sugars: 1g

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