Healthy Tacos Recipe

Healthy tacos made with pro black beans, an smooth corn salsa, fresh avocado, and a scrumptious cilantro “pesto.”  Made with healthy, accurate-for-you components, these are the nice wholesome tacos ever! those tacos are vegetarian, but accept as true with me, you won’t be lacking the beef!

It’s no mystery I’m a taco addict (these chook tacos, vegetarian tacos, asian tacos, or quinoa tacos provide you with an idea of my taco affinity). whilst I’d say maximum of those taco recipes are quite healthy (compared to what you’d get at your neighborhood eating places), the recipe today is the healthiest taco recipe I’ve ever shared. Coincidentally, it might just be my favourite!

Ingredients

Overlapping Taco Ingredients

• Salt and pepper
• 2 tablespoons olive oil, separated
• 2-3 fresh limes (3 tablespoons fresh lime juice + 1 teaspoon lime zest, separated)
• Tortillas (corn, whole wheat, or flour), fresh avocado or guacamole, additional fresh lime and/or cilantro

Corn Topping

• 2 cups frozen corn (OR use fresh corn on the cob if available)
• 1/4 cup chopped cilantro
• 3/4 cup thinly sliced radishes
• 1 tablespoon jalapeno pepper, finely minced

Beans

• 1 small (2/3rds cup) yellow onion, diced
• 1/2 teaspoon minced garlic
• 2 cans (14.5 ounces EACH) black beans, drained and rinsed
• 1 cup mild salsa
• 1/2 teaspoon chili powder
• 1 and 1/2 teaspoon ground cumin

Cilantro "Pesto"

• 1 cup tightly packed cilantro leaves (no need to remove every stem, just cut most the stems off in one cut)
• 1/2 of 1 small shallot, coarsely chopped (1-2 tablespoons)
• 1 teaspoon minced garlic
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil

Instructions

Corn Topping

1. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use frozen corn -- place in a preheated large cast-iron skillet (cast iron chars better and won't ruin your pan) 3 to 5 minutes, stirring once or twice, until kernels are lightly charred. Avoid stirring too often as this will keep the corn from getting a good roast. Alternative #3: Grill some fresh corn on the cob and cut it from the cob.
2. Combine COMPLETELY cooled corn with chopped cilantro, thinly sliced radishes, jalapeno pepper, a generous pinch of salt and pepper (add to taste; I add about 1/4 teaspoon each), 1 tablespoon olive oil, 2 tablespoons fresh lime juice, and 1 teaspoon lime zest. Stir, adjust seasoning to taste, and let stand to marinate while preparing the rest of the tacos.

Beans

1. In the same skillet used for the corn, add the remaining 1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the drained and rinsed black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.

Cilantro "Pesto"

1. Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is all combined, add olive oil and pulse a few times quickly until combined. (Over mixing olive oil can create a metallic taste, so it is important to add the olive oil in last.) Season to taste with salt and pepper (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper).

Assemble

1. Char/grill/warm tortillas and add a generous amount of the black beans mixture followed by the corn topping, some fresh avocado (or guacamole), and a spoonful of the pesto. If desired, add cheese, additional chopped cilantro, and fresh lime juice. Enjoy as soon as assembled

Based on the recipe from https://www.chelseasmessyapron.com/healthy-tacos/