Black Bean and Corn Mole Tacos
Black Bean and Corn Mole Tacos takes roughly 30 minutes from beginning to end. This recipe makes 2 servings with 499 calories, 20g of protein, and 22g of fat each. For $2.77 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It works well as a Mexican main course. A mixture of fresh cilantro, cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Naturally Ella. It is a good option if you're following a gluten free diet. 588 people have tried and liked this recipe. Overall, this recipe earns a great spoonacular score of 98%. If you like this recipe, you might also like recipes such as Black Bean and Corn Tacos, Sweet Corn & Black Bean Tacos, and Black Bean Tacos with Corn Salsa.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
½ cup black beans
cheese
taco shells or corn tortillas
2 ears of corn
¼ cup fresh cilantro
1 medium green pepper
lettuce
1 tablespoon olive oil
1 medium onion
1 tablespoon mole seasoning
sour cream
1 tablespoon spicy pepper
tomatoes
Equipment:
bowl
frying pan
Cooking instruction summary:
Remove corn from the cob and set aside. (I use the two bowl method by placing a small bowl in a large bowl. This keeps the corn from flying everywhere in your kitchen.)Heat olive oil in skillet over medium heat. Add in finely diced onion and the peppers and cook until onions become slightly translucent. Add in corn and continue to cook for another 3-4 minutes or until corn is cooked through. Finally, add in the black beans and mole seasoning. Cook for another 3-4 minutes so that the beans heat through and the seasoning becomes fragrant. Stir in cilantro and turn off heat.If using a corn tortilla, place in a clean skillet and heat on both sides until the tortilla becomes pliable. Spoon in corn mixture and top with your favorite toppings.
Step by step:
1. Remove corn from the cob and set aside. (I use the two bowl method by placing a small bowl in a large bowl. This keeps the corn from flying everywhere in your kitchen.)
2. Heat olive oil in skillet over medium heat.
3. Add in finely diced onion and the peppers and cook until onions become slightly translucent.
4. Add in corn and continue to cook for another 3-4 minutes or until corn is cooked through. Finally, add in the black beans and mole seasoning. Cook for another 3-4 minutes so that the beans heat through and the seasoning becomes fragrant. Stir in cilantro and turn off heat.If using a corn tortilla, place in a clean skillet and heat on both sides until the tortilla becomes pliable. Spoon in corn mixture and top with your favorite toppings.
Nutrition Information:
covered percent of daily need
