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  • Writer's pictureKayla Berman

Black Bean and Corn Tacos

I’m terrible at recipes but let’s try the Israelidelicious way!

Chop up an onion, a big one, if it’s small add two - Honestly however much or little onion you want is the perfect amount.

Sautee for a couple of minutes with oil.

Next comes the garlic. Again, add as much as you want, if you get tired after three cloves of garlic. That’s the amount you need. For a trick and also for the right consistency I always grate my garlic because I'm a lazy person.

DON'T FORGET TO SALT YOUR FOOD! Now is the perfect time!

Add in half a small container of tomato paste (a whole one is fine too but I usually use my second half for another dish I’m making alongside this)

Sauteed in the oils, add on the rack by Israelidelicious Taco Seasoning. Again, as much or as little as you want. I think I added 4 Tablespoons but then ended up adding more later. It’s best to add now to bring out flavor.

Stir in half a can of crushed tomatoes (whole can is fine).

Add a can of sweet corn and a can of black beans. You can add any other vegetables as well (I have done zucchini, bell pepper, or green onion) (I'm changed this entire dish and done white beans and sweet potato, possibilities are endless!)

Simmer all together with the lid on for 20 minutes or enough time for the liquid to reduce. (If there’s still a lot of liquid leave the lid off.) I prefer to cook the dish longer so the beans have time to soften.

Serve alongside tortillas with all your favorite taco toppings! Or eat over rice for the perfect bowl!

My favorite taco toppings include:

Fresh corn tortillas (flour are great too!)

Avocado or guacamole

Pickled Onion (Recipe coming soon)


Cabbage Slaw

Chili peppers

Sour Cream

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