Corn and Black Bean Tacos with Spicy Cabbage Slaw
Check out this summer-inspired taco recipe using ingredients from your CSA box!
This delicious recipe serves 4-6 people and calls for black beans, corn, cabbage, tortillas, and any other seasonal ingredients you have on hand such as jalapeños, cilantro, onions, and garlic. If you happen to be looking for a more mild option, consider swapping the jalapeños for Anaheim peppers. Avocado and radishes also make for great garnishes!
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INGREDIENTS
1 can black beans
2 ears corn
2 small cabbage
1 bunch green onions
1 jalapeños
1 bunch cilantro
2 garlic cloves
tortillas
2 tsp cumin
1 tbs taco seasoning
2 tbs olive oil
METHOD
First, prepare your ingredients. Loosely chop cabbage and cilantro, and mince garlic, jalapeños, and green onions. Place these ingredients in a bowl and set aside.
Drain can of beans and remove corn from the cob and add to saucepan with a drizzle of olive oil, cumin, taco seasoning, and salt and pepper to taste. Let cook at medium heat for 5 minutes, stirring occasionally.
While beans and corn are cooking, mix together the cabbage, cilantro, jalapeños, and green onions with olive oil and salt and pepper. Heat tortillas in a separate pan on low.
Place bean and corn mixture inside of tortillas and garnish with cabbage slaw and additional cilantro. If desired, top with a squeeze of fresh lime juice. Enjoy!