Main Dish Mexican Salad Vegetarian

Taco Salad with Spicy Roasted Corn & Black Beans

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I have a few go-to meals that I always make on nights that I don’t really feel like cooking, and taco salad is one of them. As long as you have tortilla chips and salsa, you can really just throw together whatever else you’ve got in your fridge and pantry to make a taco salad. We’ve always got a packet of taco seasoning hanging around so Kevin will make ground beef, and then I usually have some combination of beans and corn to make the veggie version for myself. I decided to change it up a bit this time and buy some fresh corn instead of just using the tasteless, canned stuff when I saw some lovely ears of corn at Sprouts the other day. This is a super easy weeknight meal, and it’s one of those meals where the leftovers are just as good the next day.

Kevin and I have an ongoing battle about the right way to eat taco salad. He always starts with the chips on the bottom of the plate and builds everything else up on top of them. I cannot stand a soggy chip so I put the chips on the side and use them to scoop up my taco salad instead of eating with a fork. Clearly I am right and he is wrong, but this is an argument that will last as long as our marriage does, and neither of us will ever win. We just have to agree to disagree. One thing that he has suggested that I will fully admit has improved my taco salad experience is to include cottage cheese instead of sour cream. I know that cottage cheese is not for everyone, but it is SO GOOD. I always have it on hand for taco salad, but if it’s not your cup of tea, sour cream or Greek yogurt works as well.

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Taco Salad w/ Spicy Roasted Corn & Black Beans
3 ears of corn
1 Tablespoon olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 can black beans, drained and rinsed
Juice of 1 lime, plus extra slices of lime for serving
1 tomato, diced
1 jalapeno, diced
1 bunch cilantro, chopped
Shredded cheese
Cottage cheese, sour cream or Greek yogurt
Salsa
1 avocado, chopped
Tortilla chips
1 package Shredded lettuce

Preheat oven to 400 degrees F.

Remove the corn husk and cut the corn off of the cob.

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Toss the corn with the olive oil, chili powder, garlic powder, cumin, paprika, salt and pepper. Spread in a layer on a foil-lined baking sheet.

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Roast at 400 degrees F. for 20 minutes until golden.

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Heat a pan over medium heat. Add the corn, black beans and lime juice.

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Cook until heated through, about 5 minutes.

Meanwhile, prepare all other ingredients for serving. I usually just put everything into little serving dishes to be passed around.

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NOTE: If you want to have meat with your taco salad, just mix a package of ground beef with a packet of taco seasoning or with the same spices that I used for the corn and saute in a pan over medium heat until cooked through.

Taco Salad with Spicy Roasted Corn & Black Beans
 
Ingredients
  • 3 ears of corn
  • 1 Tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 can black beans, drained and rinsed
  • Juice of 1 lime, plus extra slices of lime for serving
  • 1 tomato, diced
  • 1 jalapeno, diced
  • 1 bunch cilantro, chopped
  • Shredded cheese
  • Cottage cheese, sour cream or Greek yogurt
  • Salsa
  • 1 avocado, chopped
  • Tortilla chips
  • 1 package Shredded lettuce
Instructions
  1. Preheat oven to 400 degrees F.
  2. Remove the corn husk and cut the corn off of the cob.
  3. Toss the corn with the olive oil, chili powder, garlic powder, cumin, paprika, salt and pepper. Spread in a layer on a foil-lined baking sheet.
  4. Roast at 400 degrees F. for 20 minutes until golden.
  5. Heat a pan over medium heat. Add the corn, black beans and lime juice.
  6. Cook until heated through, about 5 minutes.
  7. Meanwhile, prepare all other ingredients for serving. I usually just put everything into little serving dishes to be passed around.
  8. NOTE: If you want to have meat with your taco salad, just mix a package of ground beef with a packet of taco seasoning or with the same spices that I used for the corn and saute in a pan over medium heat until cooked through.

 

Comments (1)

  • Looks fabulous Laura. Maybe we will have this at Tullypalooza on the Nova Scotia shore next week! wish you were coming to make it and eat it with us!

    Reply

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