Description
Easy Smoky Black Bean Corn Enchilada Tacos are the kind of weeknight meal that is satisfying without all the fuss.
Ingredients
Scale
Base Ingredients:
- 2 – [ 15.25 oz. cans ] black beans, drained and rinsed
- 1 cup mild enchilada sauce *
- 1 cup corn
- 2 teaspoons cornmeal (optional)*
Spice/Herb Ingredients:
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle powder (+/-)
- Pinch to ½ teaspoon sea salt (+/-) *
Other Ingredients:
- 12 – [ 6-inch ] corn tortillas (or flour tortillas) *
Optional Toppings:
- Chopped lettuce greens
- Chopped fresh tomatoes
- Chopped avocados
- Salsa
Instructions
- Place all the Base Ingredients and Spice/Herb Ingredients into medium stock pot. Mix well to combine. Heat over medium heat for 5 minutes.
- With a potato masher or fork, coarsely mash some (about 7 to 10 mashes) of the black beans. Heat for several more minutes. Do not mash all the black beans, only enough to create some glue to hold the filling together.
- To serve, fill warmed soft or hard corn taco shells/tortillas (or flour tortillas) with approximately ¼ cup of the black bean/corn mixture. Eat plain or top chopped lettuce greens, chopped tomatoes, salsa, and/or chopped avocados.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 3 cups of filling or 12 tacos