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Roasted Corn and Tomatillos Salsa Tacos
Binjal Pandya

Roasted Corn and Tomatillos Salsa Tacos

Roasted Corn and Tomatillos Salsa Tacos are perfect vegan and gluten free option. Roasted Corn and Tomatillos Salsa Tacos are very easy to make and fuss free to cook. Roasted Corn and Tomatillos Salsa Tacos are a quick recipe, just need 15- 20 mins start to end and you are ready to enjoy.
These tacos are the perfect, handheld bites to satisfy your taco cravings; roasted corn, black beans, salsa with cilantro and lime touch-up. The taco night just got a whole lot more interesting, isn't it?
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Course: Appetizers
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 7-8 Maize Flour Tortillas
  • ½ cup Tomatillos Salsa or Tomato Salsa
  • 1 can Black Beans Rinsed and Drained
  • 1 cup Sweet Corns
  • ½ cup Sliced Red Onion
  • ½ cup Chopped Tomatoes
  • ½ cup Chopped Avocado
  • ½ Vegan Sour Cream
  • ¼ cup Chopped Cilantro
  • 1 Lemon
  • 1-2 tbsp Ground Black Peppers
  • 1 tbsp Red Chili Flakes
  • 1 tsp Olive Oil
  • Salt

Method
 

  1. In a medium non-stick skillet, toss together the corn, olive oil and salt over medium high heat till brown spotted, then keep aside.
  2. Take a mixing bowl. Add beans, chopped onion, tomato, avocado, cilantro, salt and pepper. Mix it well and keep aside.
  3. Heat the griddle and warm both sides of tortillas.
  4. Now place the tortilla on serving plate, spread the 1 tbsp tomatillo salsa, spread some roasted corn over it.
  5. Then place 1-2 big spoon of beans mixture, 1 tbsp sour cream, squeeze some lemon juice over it, then sprinkle some red chili flakes and serve.
  6. Use same method for remaining tortillas and make more Roasted Corn and Tomatillos Salsa Taco and enjoy the easiest healthy taco.

Notes

  • You can make your own can/tin style beans at home.
  • Just wash and soak the beans for 6-7 hours, add into the pressure cooker with a little salt and required water, pressure cook it for 4-5 whistle and done.