RECIPES

Black bean tacos with walnuts, tomato salsa and roasted corn

Tacos are an emblematic dish of the Mexican cuisine that dates back to pre-Hispanic times. Their origin can be traced to ancient Mesoamerican civilizations such as the Aztecs and Mayans, who consumed food wrapped in corn tortillas. With the arrival of the Spanish, new ingredients like beef and pork were introduced and combined with local culinary traditions. Over the centuries, tacos have evolved and diversified into a wide variety of flavors and fillings, becoming an essential part of Mexican gastronomic culture and one of the most popular dishes worldwide.

Recipe Details

Cooking step by step

Mis en place:

Chop garlic.
Cut walnuts into smaller pieces.
Dice tomatoes into small cubes.
Grate cheddar cheese.
Drain corn and beans.
Cut lime in half.

The black beans:

Heat a dash of oil in a frying pan and add 2/3 of the garlic. Sauté for 15-20 seconds.
Add diced tomatoes (from the can), beans, and the spice mix.
Let it simmer over medium heat until the liquid reduces a bit. It should be somewhat dry-creamy.
Incorporate walnuts.

The tomato salsa:

In a bowl, mix tomato cubes with the remaining garlic.
Squeeze lime over the mix and add a dash of olive oil.
Season with salt and pepper.
Mix well and set aside

The toasted corn:

(You can use the same frying pan if you set aside the beans in another container and dry the pan with a paper towel.)
Heat a frying pan (without oil) over medium heat.
Toast the corn until it’s golden brown, for about 4-5 min.
Add ground cayenne pepper to taste. (Spicy!)
Season with salt and pepper. Set aside.

Tu plato:

En la misma sartén que utilizaste para el maíz, calienta las tortillas unos segundos por cada lado.
Sobre la tortilla coloca sofrito de frijoles, salsa de tomate y maíz tostado. Termina con queso cheddar rallado.

paso 6

Cooking
step by step

Mis en place:

Chop garlic.
Cut walnuts into smaller pieces.
Dice tomatoes into small cubes.
Grate cheddar cheese.
Drain corn and beans.
Cut lime in half.

The black beans:

The tomato salsa:

In a bowl, mix tomato cubes with the remaining garlic.
Squeeze lime over the mix and add a dash of olive oil.
Season with salt and pepper.
Mix well and set aside

The toasted corn:

(You can use the same fryingpan if you set aside the beans in another container and dry the pan with a paper towel.)
Heat a frying pan (without oil) over medium heat.
Toast the corn until it’s golden brown, for about 4-5 min.
Add ground cayenne pepper to taste. (Spicy!)
Season with salt and pepper. Set aside.

Your meal:

In the same frying pan you used for the corn, heat the tortillas for a few seconds on each side.
On the tortilla, place the bean mixture, tomato salsa,
and toasted corn. Finish with grated cheddar cheese.

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Calories	103,0 Kcal
Fat	2,97 g
of which saturated fat	1,43 g
Carbohydrates	14,9 g
of which sugar	2,65 g
Proteins	3,74
Salt	0,76 g

Calories	103,0 Kcal
Fat	2,97 g
of which saturated fat	1,43 g
Carbohydrates	14,9 g
of which sugar	2,65 g
Proteins	3,74
Salt	0,76 g

Black bean tacos with walnuts, tomato salsa and roasted corn

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Preparation time

Difficulty

Ingredients

Necessary utensils

Nutritional information (every 100 grams)

Cooking step by step

Mis en place:

The black beans:

The tomato salsa:

The toasted corn:

Tu plato:

paso 6

Cooking
step by step

Mis en place:

The black beans:

The tomato salsa:

The toasted corn:

Your meal:

Do you want to receive this recipe with the step by step in pdf?

Would you like to receive the right and necessary ingredientes to prepare this delicious recipe?