Ingredients
The following ingredients have 4 Servings
- 2 cups corn (fresh or frozen)
- 2 red bell peppers, sliced thin
- 1 red onion, sliced thin
- 2 limes, juiced
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/2 teaspoons smoked paprika (regular will work)
- 1 head green cabbage, sliced thin (about 2 cups)
- 1 bunch fresh cilantro, chopped
- 1 tablespoon white vinegar
- 1 1/2 teaspoons sugar
- 1 avocado, pitted, peeled and diced
- 3 radishes, sliced thin
- 1 cup sour cream (or plain Greek yogurt)
- 2 chilies in adobo sauce from a can, seeded and diced + 2 teaspoon of the adobo sauce
- 1/2 cup shredded cheese of your choice
- 8 corn, flour or whole wheat tortillas, for serving
- 1 lime for squeezing over the top
Instruction
- Preheat oven to 425ºF.
- Toss together corn, bell peppers, onion, lime juice, cumin, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Then, spread out on half of a large baking sheet; set aside.
- Now, toss together the remaining salt and olive oil, the paprika, and black beans in that same bowl that you used for the corn mixture. Spread the black beans on the other half of the baking sheet.
- Bake for 20-25 minutes, tossing occasionally, until beans are crispy and veggies are tender.
- Meanwhile, combine the cabbage, cilantro, vinegar, sugar, diced avocado, radishes and a pinch of salt. Set aside.
- In a small bowl, mix together the sour cream, chipotle peppers and adobo sauce.
- Once veggies and beans are cooked or almost cooked, pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.
- Divide warm veggies and beans among heated tortillas and top with slaw, a sprinkle of cheese and drizzle chipotle sauce over the top. Add a squeeze of lime juice if you'd like. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy!
