Tex-Mex Tacos with Black Bean and Corn Salsa

SERVES

4

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

1 package Pure Farmland Simply Seasoned Protein Starters
1 Tbsp. vegetable oil
¾ cup yellow onion, diced
1 tsp. cayenne
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
1 cup tomato sauce
8 taco shells

For The Bean and Corn Salsa:
One 15-ounce can fire roasted corn, drained and rinsed
One 15-ounce can black beans, drained and rinsed
1 cup tomatoes, finely chopped
¼ cup small red onion, finely chopped
½ cup cilantro, finely chopped
1 Tbsp. jalapeño, seeded and finely chopped
¼ cup fresh lime juice
¼ tsp. smoked paprika
Salt and pepper to taste

DIRECTIONS

In a large sauté pan, heat vegetable oil over medium high heat. Add protein starter and cook until browned. Remove and reserve.

To the same pan, add onions and cook until softened. Add spices and cook an additional minute.

Add tomato paste and cook for an additional two minutes.

Add ground protein to pan and cook for 5 more minutes. Stir in tomato sauce and season to taste with salt and pepper. (reduce if sauce needs thickening).

To serve: Place protein starter in taco shell and top with black bean salsa.

For The Bean and Corn Salsa:

Combine all ingredients and season to taste with salt and pepper.

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