Black Bean Tacos

This warm weather has me dreaming of these yummy tacos I made last summer. I can't believe it's been that long! Definitely making them this week. However in the meantime you can make them if you'd like. I hope you enjoy!

Ingredients:

2 15oz. cans black beans

2 cups fresh corn 

1 pint cherry tomatoes

Fresh Cilantro or Parsley

1 lime

Leafy greens 

Crunchy taco shells
Drain and rinse the black beans. Carefully cut the corn off of 2 ears of corn. (You can use frozen sweet corn if not in season. Allow to thaw before adding to the taco filling) Next cut the tomatoes in half. Mix the black beans, corn, tomatoes, herbs and the juice of one lime. I like to let this mixture marinade at least a half hour, but you don't have to. At this point you could eat with tortilla chips as a fresh salsa which I have done before tons of times. 

       To make the tacos though you simply bake your taco shells according to the directions. Spoon the black bean filling into the shells along with fresh leafy greens. You can use romaine lettuce, baby spinach, baby kale or a mixture of them. They are delicious just like this, but you could add some vegan sour cream or a red pepper sauce drizzled over them would be great too!!! 

 This recipe is perfect for warmer weather because you only have to bake the shells for a few minutes in the oven. You could even use flour tortillas to avoid ever turning on the stove. I hope you give this recipe a try.