Sweet Pepper Black Bean Tacos Recipe

  • Ready in: 20 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: 6

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  • 4-5 fresh ears of corn, shucked
  • 1 (10 ounce) container pico de gallo, drained
  • 18 (4-inch) corn or flour tortillas, warmed
  • 1 (15 ounce) can refried black beans, warmed
  • 2-3 ripe avocados, pitted, peeled and sliced
  • ½ cup crumbled Mexican queso fresco cheese
  • ¼ cup chopped fresh cilantro

cooking methods

  • Grill


  1. Prepare grill to medium heat. Place shucked corn directly on grill. Grill, turning occasionally, until nicely charred, about 10 minutes. Cool slightly. Remove kernels from cobs.
  2. Place corn kernels in a medium bowl. Add drained pico de gallo and Sweet Pepper Jalapeño Jam. Toss to coat.
  3. Spread tortillas with warmed refried beans. Top with avocado slices, corn mixture, cheese and cilantro.
Makes 6 servings.

Nutrition per Serving:
: 450 Total Fat: 11g Sat. Fat: 3g Cholest: 10mg Sodium: 600mg Carbs: 79g Fiber: 11g Sugar: 14g Protein: 10g

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