BLACK BEAN AND CORN TACOS

Black Bean and Corn Tacos image

Provided by BecR2400

Categories Mexican

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans black beans, rinsed and drained
1/2 cup salsa (about)
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1 (16 ounce) package frozen corn, thawed and drained
1 1/2 cups shredded monterey jack pepper cheese (6 oz.)
8 -12 flour tortillas (6 in. wide)
1 firm-ripe avocado (about 8 oz.)

Steps:

Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.
Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.
To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.

Nutrition Facts : Calories 739.1, Fat 26.6, SaturatedFat 10.6, Cholesterol 37.7, Sodium 811.8, Carbohydrate 98.1, Fiber 21.9, Sugar 2.8, Protein 33.9