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A twist on Bean and Corn Tacos

June 8, 2010
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I adapted this recipe from Vegetarian Times. It is still in the spirit of the original, but with adaptations for ease and optional pescetarian additions. I added shrimp, swapped green onions for vidalia onion, switched red pepper for avocado, and used canned corn instead of frozen because it is better for you. I also turned into a one pan meal- less cleanup. AAM says these taste similar to the tacos at Oyamel

Bean and Corn Tacos

  • 1 tb of olive oil (try oil infused with hot pepper)
  • 1/2 lb of shrimp deshelled and cut in fourths
  • 1 can of black beans
  • 1 can of corn
  • 2 tb of cumin
  • 3 cloves of garlic minced
  • Pepper
  • corn tortillas


  • chopped avocado
  • 1/3 vidalia onion chopped
  • 1/3 cup of cilantro topped
  • feta cheese
  1. Turn on the oven to 200 degrees, put the corn tortillas on a baking sheet, and let warm.
  2. In a large saute pan, add oil, garlic, shrimp, black beans, corn, cumin, pepper. Cook at medium heat, until the shrimp turn pink.
  3. Assemble tacos with mixture, then onion and avocado, and top with a sprinkle of feta and cilantro.
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