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Roasted Corn & Veggie Street Tacos

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published date: March 07, 2017
modified datt: July 26,2017

Love the taste of  an authentic taco? Pair your favorite veggies, mix in our easy roasted corn recipe and toss in a tortilla for the delicious taste of these Veggie Street Tacos.

Roasted Corn & Veggie Street Tacos

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If you read the blog, you know our love of tacos. We love tacos so much, we had to start twisting up recipes to not eat the “same old” recipe all the time. This taco recipe is fun. With a simple twist of lime and a touch of roasted corn, it’s delicious and and an often shared recipe.

Be sure to take a look at our 52 Week of Taco Tuesday.

Ingredients:


Directions:

  1. In a pot, bring 2 cups lightly salted water to boil.
  2. Add the rice reduce to a simmer with the lid closed.
  3. Let it simmer until all the water is gone or about 15 minutes.
  4. Remove from the heat and let it it for 5 minutes.
  5. Mince the garlic, and add it to a nonstick skillet with vegetable oil on medium-high heat.
  6. Add corn; cook 8 to 10 minutes or until corn starts to brown, stirring occasionally (we made the mistake of not roasting until the brown edging appeared.)
  7. Stir in chili powder, salt and pepper to the corn.
  8. Evenly mix corn and rice together in a bowl.
  9. Slice the avocado, and tomato. Set aside.
  10. Warm the black beans in the microwave.
  11. Prepare the tortillas with the rice, corn, black beans, tomato, avocado, garlic, and Parmesan cheese.
  12. Top each individual taco with a touch of lime as needed.
  13. Serve and enjoy.

Tips: Looking for additional flavor? Try our Homemade Taco Seasoning. These make about 6 tacos, multiply as needed for your home.

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Homemade Veggie Street Tacos

  • Author: Ashley at Frugal Coupon Living
  • Cook Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 6 1x
Print Recipe

Description

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Ingredients

Scale
  • 2 cups canned corn (about 15 oz)
  • 2 cups canned black beans (about 15 oz)
  • 1 cup rice
  • 1 garlic clove
  • 1 tomato diced
  • 1 avocado sliced
  • shreeded Parmesan cheese
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon salt
  • dash of pepper
  • Salt to taste
  • 6 Tortillas

Instructions

  1. In a pot, bring 2 cups lightly salted water to boil.
  2. Add the rice reduce to a simmer with the lid closed.
  3. Let it simmer until all the water is gone or about 15 minutes.
  4. Remove from the heat and let it it for 5 minutes.
  5. Mince the garlic, and add it to a nonstick skillet with vegetable oil on medium-high heat.
  6. Add corn; cook 8 to 10 minutes or until corn starts to brown, stirring occasionally.
  7. Stir in chili powder, salt and pepper to the corn.
  8. Slice the avocado, and tomato. Set aside.
  9. Warm the black beans in the microwave.
  10. Prepare the tortillas with the rice, corn, black beans, tomato, avocado, garlic, and Parmesan cheese.
  11. Serve and enjoy.
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Take a look at our 52 Week of Taco Tuesday. Pin to Pinterest.

We also had so much fun with these Pillsbury Grands Homemade Taco Bowls! Pin to Pinterest.



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Last Updated on July 26, 2017 by Ashley at Frugal Coupon Living