Refried Bean Soft Tacos with Corn and Apples

soft tacos

soft tacos

When doing the menu planning for the week, I asked The Hubster if there was anything he wanted. And (much) to my surprise, he actually gave me a real answer: “What about some soft taco-ish thingies with black beans or something?”

Not really knowing what the heck soft taco-ish thingies (or even real soft tacos, for that matter) were, I promised to put it on the menu and do some research for a real recipe. I searched high and low and came up with a few great choices, including these. There were a few others with fun ingredients like lime juice, corn, apples, and black beans.

When I told The Hubster about my plans, he quickly vetoed any that involved sweet potatoes. He also turned his nose up at the apples. Harumph.

I listened when it came to the sweet potatoes, but felt like it needed a little F-U-N. So I sauteed apple with shallots and some onion and put it on the side for me. If you prefer to leave out the apples, so be it. But I wouldn’t recommend it.

Yields 6-8

Refried Bean Soft Tacos with Corn and Apples

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Ingredients

  • 1 (15-oz) can black beans, with liquid
  • 1-2 tbs olive oil
  • 1 onion, sliced
  • 1 shallot, minced
  • 1 gala apple, cored and chopped into pieces
  • 1-2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 1 tbs oregano
  • 1 tsp dried cumin
  • salt and pepper to taste
  • package small tortillas
  • Suggested add-in's:
  • lettuce, spinach or other green of your choice
  • sprouts
  • hummus
  • lime juice

Directions

  1. Warm tortillas in oven or toaster oven. Be careful not to over cook or burn.
  2. Meanwhile, heat oil in large skillet.
  3. Add onions and shallot and saute until translucent, about 3-4 minutes. Add in apples and saute for another 3-4 minutes, until apples are tender. Remove from heat and set aside.
  4. Place can of black beans + liquid into same skillet. Mash beans with back of spoon and heat over medium-high heat for approximately 3-4 minutes.
  5. Add oregano, cumin, garlic, and cook for 1-2 minutes. Add in corn, cook for another 1-2 minutes or until warm.
  6. Season with salt and pepper to taste.
  7. Assemble your tacos in the following order: tortilla --> lettuce --> beans + corn mixture --> onion + apple mixture --> sprouts.
  8. Fold in half and eat, smile, enjoy!

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, soy free, and egg free.

*The wheat free and gluten free status of this recipe is dependent on choice of soft tacos. We used corn.

6.8
http://emilylevenson.com/recipe-refried-bean-soft-tacos-with-corn-and-apples/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    YAY! I am so excited to try these! I wouldn’t be able to get away with the sweet potatoes either, but, apples I can definitely sneak in. Beautiful!

    1. Reply

      i can’t believe that 2chili doesn’t like sweet potatoes.

  2. Reply

    Oh, yum! Must try soon!!!

  3. Reply

    These look fantastic. I may have to give them a try this week.

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