Black Bean & Toasted Corn Tacos

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This is one of my favorite recipes to fall back on when I need to make something nice without having much notice. The ingredients are cheap and readily available, but the dish still has a wow factor.  I last made these tacos with my good friend, Ashley, on one of our “romantic date-nights” (for some reason every time we hang out we end up doing date-esque type activities). I found the original taco recipe on the Vegetarian Times site, which I highly recommend for healthy recipes. My mom used to subscribe to the magazine years ago and I have memories of thumbing through the pages in the kitchen with my brother (only after we finished reading every article in Highlights, of course). But I digress, back to the tacos.

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I follow this recipe pretty closely, although I am a little heavy handed with the cayenne pepper on the corn (which is definitely the best part!). I also like to use this bean mixture in enchiladas and quesadillas and whatnot. It is pretty versatile. The recipe calls for jarred red peppers, but on this particular occasion, we could not get our hands on any, so Ashley and I roasted the red peppers ourselves. We brushed the strips with olive oil, added salt, and baked them in the oven at 350 until they were soft. This dish is easy and the colors are bright and fun. It was the perfect meal for another [accidentally] romantic night with Ashley!

{more pics after the jump}

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{roasting red peppers}

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{fresh cilantro, a rare find at the Safeway on 17th street}

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{toasted corn}

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