Under 15 Minutes
Under 30 Minutes
Black Bean and Corn Salsa Tacos
Create the kind of taste good enough to please the most discerning taconnoisseur. Add CHI-CHI'S® Salsa and turkey peppperoni for tacos that are stuffed with flavor.
1 (15-ounce) can black beans, drained and rinsed
1 (3-ounce) cup Hormel® Pillow Pack® 6 oz Turkey Pepperoni, sliced
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 (10-ounce) package frozen whole kernel corn, thawed and drained
1 cup CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium
8 yellow corn taco shells, heated
1 cup shredded carrots, if desired
1 cup shredded peeled jicama, if desired
1. In large saucepan, cook beans, pepperoni and cumin over medium heat, stirring occasionally, 5 to 8 minutes or until heated thoroughly. Stir in cilantro.
2. In large saucepan, cook corn and salsa over medium heat, stirring occasionally, 5 to 8 minutes or until heated thoroughly.
3. Place about 2 tablespoons each corn salsa and pepperoni mixture into each warm taco shell. Sprinkle evenly with carrots and jicama.