Taco Tuesday: Spicy Pinto/Black Bean Tacos with Radish and Corn

Today I forgot that I had tacos for breakfast too… haha. Tacos are probably 50% or more of my main meals. Buy why not? They’re simple, yummy and you can get as creative as you want to with them. These were a result of using things up that I had sitting around. (Makes about 10-12 tacos)


You will need:

1 box blue organic corn taco shells
1 can black beans
1 can pinto beans
1/2–10 oz. bag organic non-gmo frozen corn
1 cup veggie broth (I used Saffron Road)
1/2 tsp garlic powder
2 tsp chipotle powder
1 tsp chili powder
1 tsp fine himalayan sea salt
3 small-med. radishes, diced
1/2 jar of your favorite salsa
hot sauce of choice, to taste
Tofutti Sour Cream (optional)

Start by draining and rinsing the beans, and add them to a medium skillet/pan. Add corn and turn burner to medium heat. Next, add the veggie broth, garlic, chipotle and chili powder, mixing well with your spatula. Reduce heat to medium low. Let this cook for a while (about 10 min.); in the meantime, start cleaning and chopping the radishes. Once bean mixture is looking thicker, add salsa and sea salt (if needed). Add a piece of parchment paper to a cookie sheet and place taco shells on them in the oven at about 250 degrees. Heat these no more than 5 minutes, and keep an eye on them so that they don’t burn. Once bean mixture is thick, remove from heat and let sit for a couple of minutes. Take out the taco shells and add bean mixture, fresh chopped radishes, hot sauce, and whatever other toppings you desire. These would be great with some Tofutti sour cream, chopped onion, fresh tomatoes or avocado too.

Tacos every Tuesday!! Yum.