Recipe – Corn Taco with Black Beans

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Prep Time: 4-5 hours (minimum)

Cook Time: 35 minutes

Serves: 4


For the Beans:

  • Black beans: 1 cup
  • Salt: 1 teaspoon
  • Water: 2 Cups
  • Oil: 1 teaspoon
  • Garlic cloves: 7-8, chopped
  • Black pepper powder: ½ teaspoon


  • Taco Shells: 8
  • Tomato sauce: 4 tablespoons
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Salt: ¼ Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons


For the Black Beans’ Filling:

  • Soak the black beans in 7-8 cups of water for minimum 4-5 hours or overnight. Drain the excess water.
  • Heat oil in a pressure cooker.
  • Saute garlic pieces.
  • Add black beans, salt, black pepper powder and mix well.
  • Add 2 cups of water and let it boil.
  • Cover the cooker and wait for 3 whistles or until beans are cooked.

For the toppings:

  • In a bowl, add chopped onion, tomato, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves and cheese. Mix well.

For assembling:

  • Take a taco shell, add ½ tablespoon tomato sauce.
  • Fill 2 tablespoon of the black beans on each Taco shell.
  • Add 1 tablespoon of the toppings mix.
  • Serve immediately.

Cook’s Note:




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