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EFK Vegetarian Tacos

Weeknight vegetarian tacos built around smoky black beans, corn, peppers, and crisp fresh toppings, with enough structure and flavor to stand on their own as dinner.

Ingredients

12 small corn tortillas

2 (15 oz) cans black beans, drained and rinsed

1 cup corn kernels

1 red bell pepper, diced

1 small yellow onion, diced

1 tbsp extra-virgin olive oil

3 garlic cloves, minced

2 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

3/4 tsp kosher salt

1/4 tsp black pepper

1 lime

1 cup shredded cabbage

1 avocado, sliced

1 cup pico de gallo or diced tomatoes

1/2 cup crumbled cotija or shredded Monterey Jack, optional

1/3 cup chopped fresh cilantro

Hot sauce, for serving, optional

Directions

1. Heat olive oil in a large skillet over medium-high. Add onion and bell pepper and cook 5 minutes until beginning to brown.

2. Add garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 30 seconds.

3. Stir in black beans and corn with 1/3 cup water. Cook 5–7 minutes until hot and lightly thickened. Finish with the juice of half the lime.

4. Warm tortillas on the BlueStar griddle or in a dry skillet until flexible and lightly toasted.

5. Fill each tortilla with the bean-and-corn mixture. Top with cabbage, avocado, pico de gallo, cheese if using, cilantro, and a squeeze of remaining lime.

6. Serve two tacos per person with hot sauce if desired.

1. Heat olive oil in a large skillet over medium-high. Add onion and bell pepper and cook 5 minutes until beginning to brown. 2. Add garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 30 seconds. 3. Stir in black beans and corn with 1/3 cup water. Cook 5–7 minutes until hot and lightly thickened. Finish with the juice of half the lime. 4. Warm tortillas on the BlueStar griddle or in a dry skillet until flexible and lightly toasted. 5. Fill each tortilla with the bean-and-corn mixture. Top with cabbage, avocado, pico de gallo, cheese if using, cilantro, and a squeeze of remaining lime. 6. Serve two tacos per person with hot sauce if desired.