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Black Bean and Corn Grilled Tacos

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  • Prep 10 min
  • Total 15 min
  • Servings 6
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These vegetarian tacos are stuffed with black beans and sweet corn and topped with avocado and Mexican cheese. They're a satisfying and filling meat-less meal that's ready to eat in only 15 minutes.
By Paula Jones
Updated Jul 23, 2013
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Ingredients

  • 15.5 ounces black beans – drained, rinsed
  • 15.5 ounces sweet kernel corn – drained
  • 1 tablespoon Cuban seasoning
  • 6 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 avocado – pitted, sliced
  • 1 cup shredded Mexican cheese

Steps

  • 1
    Into a medium bowl add: beans, corn and seasoning. Mix to combine. Set aside.
  • 2
    Preheat a grilling pan lightly sprayed with non-stick cooking-spray. When hot, place tortilla onto pan and cook for approximately 1 minute per side until grill marks appear. Continue until all tortillas are grilled.
  • 3
    Equally distribute bean/corn mixture between tortillas. Top with avocado slices and cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Grill avocado halves for additional grilled flavor.
  • tip 2
    Add chili pepper flakes or jalapeno slices for spice.

Nutrition

Nutrition Facts are not available for this recipe
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