Vegetarian Mexican Street-Style Corn Tacos
Charred corn and black beans in tortillas, finished street-style with cheese and lime.
Ingredients
- 1½ cups corn kernels
- 4 small corn tortillas
- 1 tsp olive oil
- ½ cup black beans, drained and rinsed
- ¼ cup crumbled feta or cotija cheese
- 2 tbsp plain Greek yogurt
- 1 tbsp lime juice
- ½ tsp chilli powder
- 1 cup shredded cabbage
- Chopped coriander to garnish
Method
- Heat olive oil in a skillet.
- Add corn and cook until lightly charred.
- Stir in the black beans and chilli powder and warm through.
- Mix Greek yogurt with lime juice.
- Warm the tortillas.
- Divide the corn and bean mixture among the tortillas.
- Add cabbage, cheese, yogurt sauce, and coriander.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 360 kcal |
| Protein | 14 g |
| Carbohydrates | 50 g |
| Fat | 12 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
