Learn how to make black bean and corn salsa tacos with this easy recipe! Made with homemade salsa and can be topped with avocado, cilantro-lime rice, and more!
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).
Bring to a simmer and let it cook for 20-30 minutes, adding water as necessary.
Serve warm with desired toppings and enjoy!
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!