These black bean street tacos with radish corn salsa are perfect for Cinco De Mayo! They are full of traditional Mexican fare, healthy, and tasty too!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Mexican
Serves: 8 tacos (2-4 servings)
Ingredients
Seasoned Black Beans
1½ cups cooked black beans (rinsed and drained if from a can)
⅔ cup water
½ tsp onion powder and oregano, each
¼ tsp cumin, salt, and black pepper, each
1 garlic clove, minced
1 bay leaf
Salsa
¾ cup corn kernels
¾ cup radish, diced (3-4 radishes)
¼ cup minced cilantro
2 garlic cloves, minced
1 tsp lime juice
1 tsp olive oil
Tacos
8 corn tortillas (6 inches wide)
3 oz queso fresco cheese, crumbled
Instructions
In a medium sauce pan, mix together all of the seasoned black bean ingredients. Simmer without a lid until the mixture is starting to thicken and loose moisture, about 3-5 minutes. Remove from heat and it will continue to thicken as it cools.
In a medium bowl, combine all ingredients for the salsa. Set aside.
Heat corn tortillas according to package directions. I like to char them over an open flame on a gas stove.
Fill each tortilla with about 3 TBS black beans. Top with about 3 TBS salsa and 1-2 TBS cheese. Serve with a chips and salsa and cold margarita!
Notes
4 tacos makes 1 adult serving. Try serving these with a side dish to make more servings.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/black-bean-street-tacos-with-radish-corn-salsa/