Black Bean Street Tacos with Radish Corn Salsa
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!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 8 tacos (2-4 servings)
- Category: Main
- Cuisine: Mexican
Ingredients
Seasoned Black Beans
- 1 1/2 cups cooked black beans (rinsed and drained if from a can)
- 2/3 cup water
- 1/2 tsp onion powder and oregano, each
- 1/4 tsp cumin, salt, and black pepper, each
- 1 garlic clove, minced
- 1 bay leaf
Salsa
- 3/4 cup corn kernels
- 3/4 cup radish, diced (3-4 radishes)
- 1/4 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.