Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema

Name: Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 539 grams black beans; 4 servings cilantro to taste; 8 corn tortillas; 1 batch roasted poblano crema; 4 ears corn, kernels removed; 2 cloves garlic, chopped; 1 jalapeno pepper, seeded and finely diced; 4 servings lime wedges to taste; 1 Tbsp oil; 1 small onion, diced; 4 servings queso fresco to taste, crumbled; 1 batch roast zucchini salsa; 4 servings salt and pepper to taste

Need a gluten free and vegetarian main course? Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsan and Roasted Poblano Crema could be a tremendous recipe to try. One portion of this dish contains around 15g of protein, 7g of fat, and a total of 364 calories. This recipe serves 4. Head to the store and pick up salt and pepper, oil, jalapeno pepper, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat the oil in a heavy bottomed pan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.

Ingredients you will need

Corn

Add the onion and jalapeno and saute until tender, about 2-3 minutes.

Ingredients you will need

Jalapeno Pepper

Onion

Add the garlic and saute until fragrant, about a minute.

Ingredients you will need

Garlic

Mix in the black beans, remove from heat and season with salt and pepper.Assemble the tacos by topping the tortillas with the corn and black beans followed by the zucchini salsa, roasted poblano crema, queso fresco and cilantro and serve with lime wedges.

Ingredients you will need

Salt And Pepper

Queso Fresco

Black Beans

Lime Wedge

Tortilla

Cilantro

Zucchini

Poblano Pepper

Mexican Crema

Salsa

Corn

Equipment

Frying Pan

Ingredients

Servings:

539grams

black beans 4servings

cilantro to taste 8

corn tortillas 1

batch roasted poblano crema 4

ears corn, kernels removed 2cloves

garlic, chopped 1

jalapeno pepper, seeded and finely diced 4servings

lime wedges to taste 1Tbsp

oil 1small

onion, diced 4servings

queso fresco to taste, crumbled 1

batch roast zucchini salsa 4servings

salt and pepper to taste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.