Healthy tacos made with seasoned black beans, an easy corn salsa and a delicious cilantro pesto.
These Black Bean Tacos served in a tortilla or even a zucchini boat are so good that you definitely won’t miss the meat. It is a healthy meatless meal that not only tastes great, it’s budget-friendly too!
I love making tacos! One of our favorite things about tacos is how versatile they are. There are literally hundreds of taco recipes out there to choose from. It’s good to have variety! There is nothing boring about these tacos, the black beans are full of flavor and completely filling, the corn salsa adds a sweet twist and the cilantro pesto brings it all home! Trust me you will go back for seconds!
I’ve been trying to cut out carbs so instead of a tortilla, I made a zucchini boat as my vessel. You can even serve this on top of a salad. This recipe is that versatile!
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- 1 can Roasted Corn, drained
- 1/4 cup chopped cilantro
- 3/4 cup thinly sliced radishes, cut into quarters
- 1 tablespoon extra virgin olive oil
- Juice of 1 lime and zest
- 1 cup tightly packed cilantro leaves
- 1 small shallot
- 2 garlic cloves
- 1 tablespoon jalapeno pepper
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- Salt & Pepper to taste
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 cans (14.5 ounces) black beans, drained
- 1 cup fresh mild salsa
- 1 teaspoon chili powder
- 1 and 1/2 teaspoon ground cumin
Combine all ingredients. Stir, adjust seasoning to taste, and set aside to marinate while preparing the rest of the tacos.
Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. Season to taste with salt and pepper. Set aside to marinate while preparing the rest of the tacos.
Heat a skillet over medium heat. Add1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.
Putting it all together!
Warm tortillas or a zucchini boat, and add a generous amount of the black beans mixture topped by the corn topping, and a spoonful of the pesto.
Add the rest of your favorite taco toppings like cheese, guacamole or sour cream.