Black Bean, Corn, Jalapeño Tacos With a Creamy Cilantro Lime Slaw
Literally this recipe is so quick and easy to make and is perfect for a meatless monday or taco tuesday! The crunch of the hard shell taco stuffed with the meaty, spicy blackbean mixture paired with the sweetness of the corn and topped with the fresh tangy creamy slaw make your tastebuds go haywire!
Equipment
- Sharp knife
- Large Bowl
- Medium Bowl
- Sauce Pan
Ingredients
- 1 can (15 oz) black beans drained and rinsed
- 1 cup cooked corn (I used a frozen corn microwavable bag)
- 1/4 cup red onion chopped
- 2 tbsp fresh jalapeño chopped
- 1/2 tsp ground cumin
- 1 tbsp olive oil
- 8 hard corn taco shells (you could swap for soft shells if you want)
Greek yogurt cilantro lime slaw recipe
- 3 cups cole slaw mix or shredded cabbage
- 7 oz greek yogurt I used Fage 2%
- 1/4 cup lime, freshly squeezed (approx. 1 Lime)
- 3 tbsp cilantro chopped
- 1/2 tsp Tajin seasoning Link to product in notes
Instructions
- In a medium bowl, add in greek yogurt, cilantro, Tajin & lime mixing until well blended.
- Place the cole slaw mix in a large bowl. Add the sauce to the coleslaw and toss until the mixture is evenly combined. Set aside until tacos are ready.
- In a medium saucepan add 1 tbsp olive oil. Add in red onion and jalapeno and saute for 2 minutes over medium heat stirring frequently. Next add in corn & black beans cook over medium heat for 3 minutes or until hot.
- Add your blackbean & corn mixture to your hard corn shells. (I like to warm them for 20 secs before serving as they are less likely to break). Top your tacos with the slaw and if you want an extra kick add your favorite hot sauce or salsa. Now, this calls for a marg or two!