Ingredients
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3
-
2
-
1
-
1
-
4
-
1
-
1/2
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12 - 15
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4
-
1
-
-
-
-
-
Directions
Black Bean & Corn Tacos With Radish Salsa & Feta, This recipe is from the acouplecooks.com, an awesome blog with tons of unique vegetarian recipes. The only difference I’ve made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids., 5-stars with substitutions. Living in SoCal and knowing what this recipe should be, grill fresh corn and omit the canned stuff yuk. Use a good Pico de Gallo or Chipotle Salsa for the Radish Salsa seriously?, and Queso Fresco to top with some Cilantro Leaves. Now thats yum., I’ve had this recipe saved on my board for a while and finally made it. Yummy! used grilled corn that i shaved off the cob because we love that flavor. As another reviewer mentioned not a huge fan of radish, I agree so just scaled the amount down a bit, also only had jalapenos on hand can’t complain! We love black beans, turned out awesome especially w/ my lemon garlic avocado slices. Thank you for great recipe : Forgot to mention the kicker for me was the feta, i love it & thought brilliant.
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Steps
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1
Done
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In a Medium Pot, Heat 2 Tablespoons Olive Oil. Add Garlic and Cook For About 1 to 2 Minutes Until the Garlic Is Just Fragrant Barely Starting to Brown. Add the Black Beans Along With the Can Liquid, Corn, 1 Tablespoon of Cilantro, 1/2 Teaspoon Salt and 1/4 Teaspoon Pepper. Bring to a Boil, Then Simmer 15 Minutes or Until the Liquid Condenses. |
|
2
Done
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While the Beans & Corn Cook, Prepare the Salse: Combine 1 Tablespoon Olive Oil, 3 Tablespoons Cilantro, 1/2 Teaspoon Salt, 1/4 Teaspoon Pepper, Radishes, Green Onions, Serrano Pepper and Lime Juice. |
|
3
Done
|
to Serve the Tacos, Place the Beans & Corn in the Middle of a Tortilla and Top With Salsa and Feta. Sprinkle With Additional Cilantro, If Desired. |
