Name: Double Wrapped Black Bean and Corn Salad Tacos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: Soft Corn Tortillas; Hard Taco Shells; 1/2 Small Red Onion, thinly sliced; 2 Small Jalapeño Peppers, thinly sliced; 3 1/2 Tablespoons Lime Juice; 3 Tablespoons Extra Virgin Olive Oil; Kosher Salt, to taste; Freshly Cracked Black Pepper, to taste; 4 Ears of Corn or 1 can of corn; 1 Pint of Cherry Tomatoes, halved; 1/2 Cup Water; 1 Cup Hemp Seeds; 6 Tablespoons Freshly Squeezed Lime Juice; 1 Cup Fresh Cilantro Leaves; 1/2 Teaspoon Ground Cumin; 3 Garlic Cloves, roughly chopped; 1 Jalapeño Pepper, roughly chopped; 1/2 Teaspoon Sea Salt; 2 Tablespoons Nutritional Yeast; 1 Tablespoon Extra Virgin Olive Oil; 1 Tablespoon Olive Oil; 2 Garlic Cloves, minced; 1 Teaspoon Dried Oregano; 1 Teaspoon Chili Powder; 1/2 Teaspoon Ground Cumin; 1 (15-ounce) Can Black Beans, drained and rinsed; 2 Bay Leaves; 2/3 – 1 Cup Water, Vegetable Broth, or Canned Bean Liquid; 1 Tablespoon Fresh Lime Juice

Description

Irresistible double-wrapped tacos filled with a zesty black bean and corn salad, topped with cilantro crema for a refreshing twist.

Ingredients

Scale

Soft Corn Tortillas
Hard Taco Shells
1/2 Small Red Onion, thinly sliced
2 Small Jalapeño Peppers, thinly sliced
3 1/2 Tablespoons Lime Juice
3 Tablespoons Extra Virgin Olive Oil
Kosher Salt, to taste
Freshly Cracked Black Pepper, to taste
4 Ears of Corn or 1 can of corn
1 Pint of Cherry Tomatoes, halved
1/2 Cup Water
1 Cup Hemp Seeds
6 Tablespoons Freshly Squeezed Lime Juice
1 Cup Fresh Cilantro Leaves
1/2 Teaspoon Ground Cumin
3 Garlic Cloves, roughly chopped
1 Jalapeño Pepper, roughly chopped
1/2 Teaspoon Sea Salt
2 Tablespoons Nutritional Yeast
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Olive Oil
2 Garlic Cloves, minced
1 Teaspoon Dried Oregano
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 (15-ounce) Can Black Beans, drained and rinsed
2 Bay Leaves
2/3 – 1 Cup Water, Vegetable Broth, or Canned Bean Liquid
1 Tablespoon Fresh Lime Juice

Instructions

Microwave soft corn tortillas for 30 seconds to soften.
Spread a layer of refried beans on one side of the tortilla.
Insert hard taco shell in the center and fold sides of the tortilla around to seal.
Fill the hard taco shell with corn salad and top with cilantro crema.
Prepare corn salad by marinating onions and jalapeños in lime juice and olive oil for 10-15 minutes.
Cook half the corn in a skillet until charred. Combine with marinated vegetables.
For cilantro crema, blend ingredients until smooth.
In a saucepan, sauté garlic with spices, add black beans, and desired liquids until creamy.

Notes

Versatile and customizable recipe to suit any taste. Use fresh, organic ingredients for best results. Store components separately for best freshness.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 5g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 12g
Cholesterol: 0mg

Keywords: tacos, vegetarian tacos, black bean tacos, corn salad tacos, easy taco recipe, family recipe, comfort food, summer recipe