Get ready to tantalize your taste buds with a vibrant twist on taco night! These Cobble Corn Chili Tacos are not just a meal; they're a fiesta on a plate, bursting with flavors that will transport you straight to the heart of Mexico. Imagine crispy taco shells filled to the brim with a hearty blend of sweet corn, savory black beans, and zesty tomatoes, all topped off with creamy avocado and a sprinkle of fresh cilantro. In just 35 minutes, you can whip up this delicious dish that serves four, making it perfect for family dinners or casual gatherings. Don’t miss out on this mouthwatering recipe that promises to be a hit at your table!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can of corn
- 1 can of black beans
- 1 cup of diced tomatoes
- 1 tablespoon of chili powder
- 8 taco shells
- 1 cup of shredded cheese
- 1 avocado, sliced
- Fresh cilantro for garnish
Instructions
- Begin by gathering all the ingredients: 1 can of corn, 1 can of black beans, 1 cup of diced tomatoes, 1 tablespoon of chili powder, 8 taco shells, 1 cup of shredded cheese, 1 avocado, and fresh cilantro for garnish.
- Open the can of corn and drain the liquid. Rinse the black beans under cold water in a colander and let them drain as well.
- In a medium-sized skillet, combine the drained corn, black beans, diced tomatoes, and chili powder. Stir well to combine all the ingredients.
- Place the skillet over medium heat and cook the mixture for about 10-15 minutes, stirring occasionally until heated through and flavors meld together.
- While the chili mixture is cooking, preheat your oven according to the instructions for the taco shells (usually around 350°F or 175°C). Arrange the taco shells on a baking sheet.
- Once the oven is preheated, bake the taco shells for about 5-7 minutes or until they are warm and slightly crispy.
- After the taco shells are ready, remove the skillet from heat. Spoon the corn and bean chili mixture evenly into each taco shell.
- Top each taco with a generous amount of shredded cheese, allowing it to melt slightly from the heat of the chili mixture.
- Slice the avocado and arrange a few slices on top of each taco for added creaminess.
- Garnish the tacos with fresh cilantro for a burst of flavor and a pop of color.
- Serve the Cobble Corn Chili Tacos immediately while they are warm, and enjoy your delicious Mexican-inspired meal!
Tips
- Prep Ahead: To save time, you can prep the ingredients in advance. Drain and rinse the beans and corn, and chop the tomatoes and avocado ahead of time. This way, you can throw everything together quickly when you're ready to cook.
- Customize Your Heat: If you like your tacos with a little kick, consider adding diced jalapeños or a dash of hot sauce to the chili mixture. This will elevate the flavor and give it an extra spicy punch!
- Cheese Choices: While shredded cheese is a classic topping, feel free to experiment with different types of cheese like queso fresco or pepper jack for a unique twist on flavor.
- Taco Shells: For an extra crispy texture, you can lightly brush the taco shells with olive oil before baking them. This not only enhances the crunch but also adds a subtle richness.
- Freshness Matters: Don’t skip the fresh cilantro! It adds a refreshing finish to the tacos and balances the richness of the cheese and avocado beautifully.
- Serving Suggestions: Pair these tacos with a side of Mexican rice or a fresh green salad to complete your meal. A squeeze of lime over the top just before serving can also brighten up the flavors. Enjoy crafting these delicious Cobble Corn Chili Tacos, and watch them disappear from the table in no time!
Nutrition Facts
Calories: 317kcal
Carbohydrates: 31g
Protein: 13g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 23mg
