Corn and Black Bean Salsa Tacos are a fresh twist for taco night.
Course Lunch, Main Dish
Cuisine Mexican, Vegan
Prep Time 15 minutesminutes
Cook Time 2 minutesminutes
Total Time 17 minutesminutes
Servings 4Servings
Calories 189kcal
Author Ginny McMeans
Ingredients
1chipotle chile in adobo sauce - finely chopped
2tablespoonssalsa
1tablespoonbalsamic vinegar
1tablespoonlime juice, fresh
1tablespooncoconut oil
15ouncesblack beans - one can drained and rinsed
1earorganic corn - with kernels cut from the cob
½cuponion- red onion, finely diced
½teaspoonground cumin
1`/2teaspoonorganic granulated sugar
½teaspoonsalt
¼teaspoonground black pepper
Instructions
Put all the ingredients in a microwave-safe bowl and mix well. Let marinate for 1 hour in the refrigerator.
The salsa may be refrigerated or frozen at this point or continue to heat for eating now.
Place in a saucepan and heat through or place in the microwave and cook on HIGH for 2 minutes, stirring after a minute and every 20 seconds after that, checking for heat.
Serve on your favorite taco shells with avocado and lettuce.