Roasted Corn Black Bean Tacos
I don't make tacos often, but when I do - I make em every day for every meal and snack until I run out of tortillas. They’re easy, quick, and yum sports nutrition fuel too. I used the leftover spicy cilantro corn on the cobb for this dish.
I heat tortillas in my toaster and fill them with whatever I have - some form of legumes, veggies, and avocados. For early morning workouts, you'll see me running out the door with a handful of warm tortillas to eat on my way to the water.
Ingredients
3 small corn tortillas
2 C black beans
½ C roasted corn
½ C tomatoes, chopped
¼ C cilantro, chopped
½ avocado, chopped
½ tsp cumin
Salt and pepper to taste
Instructions
Heat your tortillas. Mix the remaining ingredients in a bowl. Fill your tortillas with the mixture. Pour on the salsa picante and enjoy.
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