Bean & Corn Tacos
Taco night has never been so easy with these bean and corn tacos. Use ingredients from the pantry plus some spices for a flavorful, filling, and fast dinner.
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Servings: 8
Ingredients
- 2 Tablespoons canola oil
- 1 small onion diced
- 2 cups beans canned or cooked from dry
- 2 cups corn fresh, frozen, or canned
- ½ teaspoon garlic powder
- 1 teaspoon taco seasoning or combined cumin and chili powder
- 8-12 corn or flour tortillas taco size
- 2 medium tomatoes diced
- 2 cups cabbage or lettuce shredded
- 1 cup grated cheese
- Toppings: salsa, avocado, sour cream, jalapeños, cilantro, onions, etc.
Instructions
- Wash hands with warm, soapy water for 20 seconds.
- In a large skillet, heat oil on medium high. Add diced onion and cook for 3-5 minutes.
- Add beans (drained, if using canned), corn (drained, if using canned), garlic powder, and taco seasoning. Add a little water or salsa, if mixture is too dry.
- Cook for 5-10 minutes, until heated through and flavors are combined.
- Heat tortillas, if desired. Top each tortilla with ⅓-½ cup of bean mixture. Top with tomatoes, cabbage or lettuce, cheese, and any desired toppings.