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Southwestern Bean and Corn Tacos

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  25 Minutes
Total Time:  9 Hours 25 Minutes
  Serves 4 as a main course (2 tacos each)
Tortillas are easier to fold if you warm them first. To warm, wrap them in foil and heat in a 350 degree F oven for 10 minutes. Or, wrap them in paper towels and microwave for a few seconds on high power.
RECIPE INGREDIENTS
For the Filling:
7 ounces dried black, red kidney or garbanzo beans (chickpeas) or 12 ounces canned beans, drained and rinsed
64 fluid ounces water
1 tablespoon cooking oil
6 ounces finely chopped zucchini or yellow summer squash
6 ounces fresh or frozen corn kernels
2 cloves garlic, minced
1 fresh mild green chili, seeded and finely chopped, or 1 tinned green chili, drained, seeded, and chopped
1 small hot chili, seeded and chopped (optional)
1 ounce shredded jícama (optional)
For the Salsa:
6 ounces finely chopped peeled tomatoes (2 medium)
3/4 ounces sliced spring onion
1-2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
1 clove garlic, minced
Several splashes hot chili sauce
For the Tacos:
4 ounces shredded lettuce
Eight 10-inch flour tortillas, or packaged taco shells, warmed (see headnote)
4 ounces grated mild melting cheese or cheddar cheese
Sour cream
Southwestern Bean and Corn Tacos Recipe at Cooking.com
DIRECTIONS
FOR THE FILLING:
If using dried beans, rinse beans. In a 4-quart saucepan combine dried beans and 32 fluid ounces of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering. Soak by placing beans in 32 fluild ounces water in a 4-quart saucepan. Cover and leave in a cool place for 6-8 hours or overnight.) Drain beans and rinse. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.) In the same pan combine beans and remaining 32 fluid ounces water. Bring to boiling; reduce heat. Cover and simmer for 1-2 hours, or till beans are tender, stirring occasionally. Drain. In a large frying pan, heat oil. Add zucchini or squash, corn, garlic, and chilies; cook and stir for 5 minutes. Stir in cooked or tinned beans, and jícama, if desired; cook and stir till heated through.


FOR THE SALSA:
In a mixing bowl combine tomatoes, spring onion, coriander, lemon juice, garlic, and hot chili sauce to taste.


FOR THE TACOS:
Sprinkle shredded lettuce in the center of a flour tortilla. Top with some of the bean filling, grated cheese, sour cream, and fresh salsa. Fold the bottom edge of each tortilla up and over filling. Fold in opposite sides of each tortilla to overlap slightly, leaving one end open. Serve immediately. If using packaged taco shells, heat them as directed on the packet and fill.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mex Fest: Tacos & Fajitas
Nutrition Facts per Serving
Yield:   Serves 4 as a main course (2 tacos each)
Calories: 861
Fat. Total: 27g
Fiber: 16g
Carbohydrates, Total: 126g
Sodium: 886mg
% Cal. from Fat: 28%
Cholesterol: 30mg
Protein: 32g
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