Bean Tacos

This bean filling comes together in a snap. Feel free to add guacamole, salsa, or any toppings you want.

Serves: 8Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 1 large onion, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 2 small jalapeño peppers, seeded and minced
  • 2 cans (14 oz.) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 1 cup sour cream
  • 2 medium tomatoes, chopped
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 8 flour tortillas (6 inches)
  • 2 cups shredded pepper Jack cheese


  • Preheat oven to 400°F. Heat oil in a skillet over medium heat. Add onion, garlic, and jalapeños and sauté until the vegetables are tender, 5 to 8 minutes. Add beans and corn and continue to cook until the beans are hot, about 5 minutes. Remove from heat.
  • Add sour cream, tomatoes, salt and pepper; mix well.
  • Fill tortillas with bean mixture and shredded cheese and move to a baking sheet. Bake for 10 minutes or until the edges of the tortillas are brown and crunchy. Serve immediately.