Super Easy Tacos

I have said before that my husband is a huge fan of all Tex Mex food.  I swear he could eat tacos everyday.  This is one recipe that he makes that I absolutely love, even though I am not that into Tex Mex.  This recipe is not spicy, because I am a wimp when it comes to spicy food.  I will add in some options if you want it a little hot.

tacos watermark

Last week, in our co-op, there was an option to buy 48 ears of organic and non GMO corn.  We jumped on that deal and have it tucked away in our freezer.  We used some of that corn in this recipe.  There is nothing like the sweet taste of corn on the cob.  It reminds me of summer just like watermelon does.  Yum!

Super Easy Tacos

Super Easy Tacos

Prep Time 10 min Cook Time 15 min


  • 2 cups black beans
  • 2 cups corn (please use organic and non GMO corn if possible)
  • 1-2 cups cooked wild rice or quinoa
  • 1/2 yellow onion chopped
  • 2 tsp cumin
  • 1 tsp garlic
  • 1 tsp chili powder
  • Juice from 1/2 lime
  • 3 T oil (I used Avocado Oil )
  • 1/2 tsp cayenne (optional)
  • 1 pickled jalapino chopped (per taco)


  1. Cook the rice or quinoa according to the package instructions. 
  2. I actually always have some kind of a grain cooked in the fridge that I can add to meals to stretch them out. 
  3. In a large sauce pan , saute the onions, beans and spices in your oil of choice.
  4. When onions begin to soften, add corn, rice and lime juice and cook an additional 7 minutes or so on medium heat. That’s it.


Recipe Notes

Now you can create the taco with whatever fixings you like. We use Food for Life sprouted corn tortillas, add in the cooked mixture, tomatoes, avocados, cilantro and cheese of your choice. We use our dairy free cheese sauce and it tastes awesome with this recipe. Enjoy!


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30 thoughts to “Super Easy Tacos”

    1. I mentioned it in the post. We use Food for Life Sprouted corn tortillas. They are vegan, organic, gluten free and contain only 3 ingredients.
      1. And they are not only so delicious but far far more nutritious than the usual junk in the typical grocery store or restaurant.
  1. How would we make it spicy if we like it that way? Probably could add some jalapeños or red pepper flakes. Any suggestions?
  2. How do you get the corn shells crunchy? I found some crunchy taco shells by Garden of Eatin'. They are not USDA organic, but are made with organic yellow corn and no GMOs. The ingredients are: organic stoneground yellow corn masa flour, expeller pressed canola oil and/or safflower oil and/or sunflower oil. Under the ingredient list, it says "certified organic", but not with the USDA seal... Do you think that these are acceptable? I would prefer to use the corn shells that you mentioned in this recipe, but am wondering how to get them crunchy like the boxed crunchy shells in stores? I apologize if you already answered this question because I asked you a similar question under one of your other posts but I can't find it now and forget to click the "notify me of follow-up comments" box. :-)
      1. Okay, thanks. I also noticed that the Garden of Eatin' was on your list of trusted brands to buy. Do you only buy this brand if it is USDA organic or is it okay that only the corn flour in the shells is organic?
  3. This is a keeper recipe. So easy and so delicious. The only problem I had was getting the sprouted corn tortillas to crisp up - I put them in the oven on a rack thinking the heat could get to both sides - they got somewhat crispy but didn't stay that way - they were actually kind of tough. Other than that we loved the tacos. Great flavor! Served them with scallions, chopped tomato and slices of avocado. YUM!

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