Black bean and corn tacos with bacon

  • 3 pieces bacon, diced
  • 2 medium onions
  • 2 cups frozen corn
  • 1 can black beans, drained
  • 1T +/- chili powder
  • Lime wedges
  • Flour tortillas
  • shredded or chopped lettuce
  • shredded cheddar cheese

Cook bacon until crisp. Remove bacon to paper towels to drain. Reserve 2 T fat, discard remaining. Cook onion in bacon fat until soft. Stir in chili powder until fragrant. Add bacon, corn, and beans, stirring occasionally until hot.

While filling heats, warm tortillas. Serve with lettuce, lime wedges and shredded cheese. These made a quick yet satisfying lunch. They could easily become a vegetarian main dish, and could just as easily be converted into enchiladas or burritos. YUM!

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