Healthy Tacos {Black Bean & Corn}

chelseasmessyapron.com

Kris VL

subheading: OVERLAPPING TACO INGREDIENTS:

salt and pepper

2 tablespoons olive oil, separated

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

subheading: CORN TOPPING:

2 cups frozen corn (or use fresh corn on the cob)

¼ cup chopped cilantro

¾ cup thinly sliced radishes

1 tablespoon jalapeño pepper, finely minced

subheading: BEANS:

1 small (⅔rds cup) yellow onion, diced

½ teaspoon minced garlic

2 cans (14.5 ounces EACH) black beans, drained and rinsed

1 cup mild salsa

½ teaspoon chili powder

1 and ½ teaspoon ground cumin

subheading: CILANTRO "PESTO":

1 cup tightly packed cilantro leaves (no need to remove every stem, just cut most the stems off in one cut)

½ of 1 small shallot, coarsely chopped (1 to 2 tablespoons)*

1 teaspoon minced garlic

1 tablespoon red wine vinegar

¼ cup olive oil

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