Mexican

Toasted Corn and Black Bean Tacos is for Dinner.

Toasted Corn and Black Bean Tacos takes 15 minutes to prepare.

Toasted Corn and Black Bean Tacos takes 15 minutes to cook.

Toasted Corn and Black Bean Tacos makes 3 servings.

The ingredients for Toasted Corn and Black Bean Tacos are:

14 oz can black beans, drained and rinsed
1/2 cup salsa, your choice
4 teaspoons garlic, minced
2 teaspoons ground cumin
1/4 teaspoon black pepper
1/2 tablespoon cilantro, dried
2 green onions, finely chopped
2 cups frozen corn, thawed
9 6-inch corn tortillas
2 cups fresh spinach, cut into ribbons
1 cup Monterey Jack cheese, shredded

Here is how you make Toasted Corn and Black Bean Tacos:

In a mixing bowl, combine black beans, salsa, garlic, cumin, pepper, cilantro, and green onions. Set aside.In a medium skillet, lightly coated with non-stick cooking spray, lightly brown the corn tortillas. Wrap and keep warm on a plate.In the same skillet, add the thawed corn and toast until some kernels begin to brown. Cover and let cook 5 minutes.Add the bean/salsa mixture to the corn and stir to combine. Cover and let cook 5 minutes. Stir and cook 5 minutes longer.Divide the bean/corn mixture into 9 servings and top with Monterey Jack cheese and shredded spinach.Serving Size:?Makes 3 3-taco servings

The nutritional information for Toasted Corn and Black Bean Tacos is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 412.7

• Total Fat: 11.3 g
• Cholesterol: 30.3 mg
• Sodium: 585.5 mg
• Total Carbs: 63.3 g
• Dietary Fiber: 11.1 g
• Protein: 19.9 g

Toasted Corn and Black Bean Tacos is Mexican cuisine.

The dietary needs meet for Toasted Corn and Black Bean Tacos is Vegetarian