Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

South Western Bean and Corn Tacos




Source of Recipe


Source: Cooking at a Glance - Vegetables & Grains


List of Ingredients




For Filling:

7 oz dried black, red kidney or garbanzo beans (chick-peas) or 12 oz canned beans, drained and rinsed

64 fl oz water

1 tablespoon cooking oil

6 oz finely chopped zucchini or yellow summer squash

6 oz fresh or frozen corn kernels

2 cloves garlic, minced

1 fresh mild green chili, seeded and finely chopped, or 1 tinned green chili, drained, seeded, and chopped

1 small hot chili, seeded and chopped (optional)

1 oz shredded jícama (optional)


For Salsa:

6 oz finely chopped peeled tomatoes (2 medium)

3/4 oz sliced spring onion

1-2 tablespoons chopped fresh coriander

2 tablespoons lemon juice

1 clove garlic, minced

Several splashes hot chili sauce


For Tacos:

4 oz shredded lettuce

8 10 in flour tortillas, or packaged taco shells, warmed (see headnote)

4 oz grated mild melting cheese or cheddar cheese

Sour cream



Recipe



FOR FILLING: If using dried beans, rinse beans. In a 4-qt saucepan combine dried beans and 32 fl oz of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering. Soak by placing beans in 32 fl oz water in a 4-qt saucepan. Cover and leave in a cool place for 6-8 hours or overnight.) Drain beans and rinse. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.) In the same pan combine beans and remaining 32 fl oz water. Bring to boiling; reduce heat. Cover and simmer for 1-2 hours, or till beans are tender, stirring occasionally. Drain. In a large frying pan, heat oil. Add zucchini or squash, corn, garlic, and chilies; cook and stir for 5 minutes. Stir in cooked or tinned beans, and jícama, if desired; cook and stir till heated through.


FOR SALSA: In a mixing bowl combine tomatoes, spring onion, coriander, lemon juice, garlic, and hot chili sauce to taste.


FOR TACOS: Sprinkle shredded lettuce in the center of a flour tortilla. Top with some of the bean filling, grated cheese, sour cream, and fresh salsa. Fold the bottom edge of each tortilla up and over filling. Fold in opposite sides of each tortilla to overlap slightly, leaving one end open. Serve immediately. If using packaged taco shells, heat them as directed on the packet and fill.