Due to some busy schedules around here, we’ve done more than our fair share of take-out and restaurant meals of late. Although, I did make a pretty solid version of Thai Basil mussels with coconut milk over brown rice and a vegan chocolate peanut butter pie one night last week. This week, I am trying to get back on track now that we’re well stocked for some more cooking adventures at Not My Mother’s Kitchen.
I got the idea for these tacos from the May/June issue of Vegetarian Times. But as always, I had to make it my own. I did a cold version of this – more like a black bean and corn salad filling for the tacos. As you might remember, I’ve done black bean tacos before and it was a big hit in our house. This version is a little different since I’m using corn, feta cheese and hard taco shells.
Black Bean & Corn Salad Tacos
- 1/2 cup prepared salsa or ½ cup plum tomatoes
- 1 cup black beans
- 2 cloves garlic, minced (2 tsp.)
- 2 1/2 tsp. ground cumin, divided
- 1 cup frozen corn kernels, thawed
- 1/4 tsp. ground black pepper
- 4 hard taco shells (I used Trader Joe’s)
- ½ avocado
- 1/4 cup coarsely chopped cilantro
- 2 small green onions, finely chopped (1/4 cup)
- 1/4 cup crumbled feta cheese
- Juice from ½ lime
Combine all ingredients in large bowl and mix together. Heat taco shells on baking rack in oven 6 to 7 minutes, or until crisp. Fill each taco with the bean and corn salad. Top each taco with sour cream or greek yogurt if desired. Store any extra salad in a container since you can reuse the salad the next day for lunch or for more tacos the next night.
Bonus Recipe: Super Easy Vegan Chocolate Peanut Butter Pie
- 1 container dark chocolate tofu, silken or firm (approx 12 oz)
- 1/2 cup peanut butter
- 2 tbsp soy milk
- 1 pre-made pie crust
Blend together the peanut butter, silken tofu, chocolate and soy milk in blender until smooth and creamy, adding a bit more soy milk if necessary. Pour into pie crust and refrigerate until firm, at least one hour.