South Western Bean and Corn Tacos

  • Active Time 25m
  • Total Time 9h 25m

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.


  • For the Filling:
  • 7 ounces dried black, red kidney or garbanzo beans (chickpeas) or 12 ounces canned beans, drained and rinsed
  • 64 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 canned 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 cilantro
  • 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



If using dried beans, rinse beans and place in a 4-quart saucepan with 32 ounces of water. Bring to a boil; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit the simmering. Soak the beans in 32 ounces water in a 4-quart saucepan. Cover and leave in a cool place for 6-8 hours or overnight.) Drain the beans and rinse. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.) In the same pan, combine the beans and remaining water. Bring to a boil; reduce heat. Cover and simmer for 1-2 hours, or till the beans are tender, stirring occasionally. Drain. In a large frying pan, heat the oil. When hot, add the zucchini or squash, corn, garlic and chilies; cook and stir for 5 minutes. Stir in the beans and jícama, if desired; cook and stir till heated through.


In a mixing bowl combine the tomatoes, spring onion, cilantro, lemon juice, garlic and hot chili sauce to taste.


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.

RecID 461

nutrition information per serving

861 calories; 27g total fat; 30mg cholesterol; 886mg sodium; 126g carbohydrates; 16g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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