Main Dishesclosetcooking
Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
Sweet caramelized corn and black bean tacos topped with a tasty roast zucchini salsa, some roasted poblano crema and crumbled queso fresco that just screams summer!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Heat the oil in a heavy bottomed pan over medium-high heat.
oil1 tablespoon
2
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about ⏱️ 6-10 minutes.
3
Add the onion and jalapeno and saute until tender, about ⏱️ 2-3 minutes.
4
Add the garlic and saute until fragrant, about a minute.
garlic, chopped2 cloves
5
Mix in the black beans, remove from heat and season with salt and pepper.
black beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)1 (15 ounce) can
6
Assemble the tacos by topping the tortillas with the corn and black beans followed by the zucchini salsa, roasted poblano crema, queso fresco and cilantro and serve with lime wedges.
black beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)1 (15 ounce) can
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