Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
- 1 tablespoon oil
- 4 ears corn, kernels removed
- 1 small onion, diced
- 1 jalapeno pepper, seeded and finely diced
- 2 cloves garlic, chopped
- 1 (19 ounce) can black beans
- salt and pepper to taste
- 8 corn tortillas
- 1 batch roast zucchini salsa
- 1 batch roasted poblano crema
- queso fresco to taste, crumbled
- cilantro to taste
- lime wedges to taste
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Black beans (1 (19 ounce) can)
- Cilantro (1)
- Corn (4 ears)
- Garlic (2 cloves)
- Jalapeno pepper (1)
- Lime, wedges (1)
- Onion, small (1)
- Poblano crema, roasted (1 batch)
- Condiments
- Zucchini salsa, roast (1 batch)
- Cooking & Baking
- Oil (1 tablespoon)
- Salt and pepper (1)
- Bread & Baked Goods
- Corn tortillas (8)
- Dairy
- Queso fresco (1)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published September 12, 2012 (5 months ago).
162 people saved this recipe.
