EASY BLACK BEAN TACOS WITH WILD BLUEBERRY DIPPING SAUCE
Enjoy these delicious tacos for a quick lunch Serve with applesauce and roasted squash for supper
EASY BLACK BEAN TACOS WITH WILD BLUEBERRY DIPPING SAUCE
Enjoy these delicious tacos for a quick lunch Serve with applesauce and roasted squash for supper
Ingredients
  • 6 5 ½ inch corn tortillas
  • 1 cup cooked black beans
  • 1 clove garlic finely chopped
  • ½ cup frozen corn kernels defrosted
  • Dash of red chili flakes
  • 2 tablespoons lime juice
  • cups chopped cabbage or cabbage salad mix
  • ¾ cup Wild Blueberry Dipping Sauce
Instructions
  1. In a medium bowl, mix together the black beans, chopped garlic, corn, red chili flakes and lime juice. Taste and correct the seasonings.
  2. To serve: Heat the corn tortillas (wrapped in damp towel in the oven or in a hot fry pan) and heat the black bean mixture.
  3. Top each warm tortilla with black bean mixture, then top with cabbage. Drizzle Wild Blueberry Dipping Sauce over each taco.
  4. Chef Cheryl’s notes: Adding cubes of roasted butternut squash to the black bean mixture is also delicious!
Recipe Notes

Makes six tacos.

23 grams carbohydrates, 1 gram fat, 82 mg. sodium, 5 grams fiber.

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