Black Bean and Corn Soft Tacos - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Megan and Jill Carle
These tacos are perfect for a new cook — canned beans and corn are easy to use for a quick meal. Hot green chiles and sour cream sauce add zip.
Ingredients
- 1/2 c. sour cream
- 1 can hot green chiles
- 1 can black beans
- 1 can corn kernels
- 1 tbsp. chili powder
- 16 corn tortillas or 8 (8-inch) flour tortillas
- 1 1/2 c. Shredded lettuce
- 1 c. Cheddar cheese
Instructions
- Combine the sour cream and green chiles in a small bowl and set aside.
- Drain the beans, rinse under cold water, and place in a small saucepan. Add the corn and its liquid and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, or until hot. Drain the liquid and stir in the chili powder.
- Place 4 corn tortillas or 2 flour tortillas on a plate. If you are using corn tortillas, double them up, so you have 2 stacks of 2 tortillas each. Spoon some of the black bean mixture onto the centers. Top with the lettuce, cheese, and sour cream sauce as desired. Repeat with the remaining ingredients.
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