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Black Bean and Corn Salsa Tacos

Learn how to make black bean and corn salsa tacos with this easy recipe! Uses homemade salsa and can be topped with avocado, cilantro-lime rice, lime crema, and more! :: DontWastetheCrumbs.com
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These vegan corn salsa black bean tacos are full of flavor with several types of sweet and hot peppers. You control the heat in this delicious taco recipe, cooked on the stovetop or in the slow cooker. Taco night just got kicked up a notch!

Ingredients

Scale
  • 3 cups black beans (516g)
  • 1 (14.5oz) can fire-roasted tomatoes (411g)
  • 1 onion, diced (94g)
  • 3 cups corn (447g)
  • 1 sweet pepper, diced (114g)
  • 1 jalapeno, finely diced (14g)
  • 2 cloves garlic (6g)
  • 1 poblano pepper, diced (64g)
  • 1 cup salsa (how to make homemade salsa) (260g)
  • 2 chipotle peppers (from a can), diced (9g)
  • 4 oz can diced green chiles (113g)
  • 2 Tbsp chipotle pepper sauce (from a can) (34g)
  • 2 tsp chili powder (5g)
  • 1 hatch chile pepper, diced (optional, when in season)
  • 1-3 cups water, as needed (237g)

For serving:

Toppings as desired:

Instructions

  1. Add all the ingredients, except the water, to a medium pot. (If you’re doubling the recipe, use a large 5-6 quart Dutch oven).
  2. Add enough water JUST to be able to see a water line, but not above the vegetables. (The water assists in cooking down the vegetables, but you don’t want this to be soupy).
  3. Bring to a simmer and let it cook for 20-30 minutes, adding water as necessary.
  4. Serve warm with desired toppings and enjoy!
  5. For slow cooker black bean tacos: Add all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2 hours. If the mixture seems dry, add ½ cup to 1 cup of water. (You will not need much water, as it won’t cook off like in the stovetop version, but you may need a little, depending on how much liquid your salsa has).

Notes

  • Cook the beans ahead of time. I cook two pounds of black beans at a time in my 8-quart Instant Pot. I do this before bed and they’re ready for me in the morning. Then I portion 1 ½ cups into freezer-safe bags and freeze them for later. This makes cooking bean recipes SUPER easy.
  • Use leftover salsa. We often have leftover salsa in the fridge and I use whatever flavor we have in this salsa.
  • Make a double batch. Seriously, once you know your family loves this black bean corn salsa as much as we do, make a double batch. Freeze 4 cups of the finished salsa in a quart-size freezer-safe bag. Label and freeze flat. Then when you need a fast dinner later, pull this bag out to thaw and heat up some tortillas. DONE!

Find it online: https://dontwastethecrumbs.com/easy-black-bean-corn-salsa-tacos/