Mexi Bean Tacos with Spicy Corn Salsa

Bean tacos are totally a staple for us and it’s great because if my guy, Brandon, is feeling like meat (like he was last night) he can easily just fry up his meat in a separate pan and add in all the same spices and veggies as I do with the beans. Quick easy and awesome comfort food! Great the next day too in a salad :)

There are so many ways to enjoy this! My favorite is stuffed in a really good quality gluten-free soft taco shell, (I’m not talk Old El Paso here!) topped with some shredded goat’s milk mozzarella.

I’ve had a really hard time finding good taco wraps in local stores… the only one I have found so far that is gluten and chemical free is made by a restaurant in Waterloo – Taco Farm. They sell their homemade 2-ingredient taco shells at Healthy Foods & More and at Vincenzo’s, also in Waterloo.

You could also enjoy the beans and salsa on top of a bed of crisp romaine lettuce or spinach greens (like I did for lunch the next day with lettuce out of our garden). Or you could even serve it with some tortilla chips (gluten, chemical and GMO free of course! Neal Brothers is a great brand for tortilla chips).

Serving Size: makes about 10 small tacos

Mexi Bean Tacos

Ingredients

Bean Filling

  • 1 cooked cup black beans, or one BPA-free can
  • 1 cooked cup pinto beans, or one BPA-free can (substitute kidney bean or navy beans)
  • ½ onion, diced
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp celery seed
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper (optional if you like a kick)
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 1/2 cup filtered water
  • 2 cloves garlic, minced
  • 1 tsp coconut oil

Brandon’s Spicy Corn Salsa

  • 2 cobs of organic corn
  • 1 tomato, diced really small
  • ¼ green pepper, diced really small
  • ¼ red pepper, diced really small
  • 1/8 red onion, diced really small
  • 1 tsp minced jalapeno pepper
  • 1 clove of garlic, minced
  • 1 tbsp apple cider vinegar (raw and unfiltered – Braggs is a great brand and is really inexpensive!)
  • 1 tbsp extra virgin olive oil
  • Sprinkle of cayenne pepper if you want extra spice
  • Sea salt and pepper to taste

Directions

Bean Filling

Melt coconut oil in a large stainless steel pan over medium heat. Meanwhile, combine all of the spices with the filtered water in a small cup and set aside. Add onions to pan and sauté until slightly translucent, about 5 minutes. Add red and green peppers and sauté for another 3 minutes or so. Add cooked beans and pour in the spice liquid mixture. Give it a good stir and reduce heat to med-low.

Simmer for another 5 minutes or so, until most of the liquid has evaporated. Turn off heat and add minced garlic (heat kills many of the healthy properties of garlic so adding it at the very end ensures that it’s healthy properties stay in tact.). If you like you can mash it up a bit with a potato masher (I like it chunky though!).

Brandon’s Spicy Corn Salsa

Cook the corn however you please (if you have the husks I like to soak them in water for about 30 minutes and then cook them on the BBQ or you can also boil them). Let the corn cool off while you chop the other veggies. Once the corn has cooled, just mix all the ingredients together in a medium sized bowl! I always think that salsa is something that gets better with time as the flavors all soak into each other so it’s great if you are able to make this ahead of time.

Corn salsa (1024x768)

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