Bacon, Black Bean, and Corn Tacos

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Calories
3683 cal
Fat
270 g
Carbs
82 g
Protein
279 g


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Yields 4

Bacon, Corn, & Black Bean Tacos

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 7 strips bacon
  • 1 medium onion, chopped
  • 2-3 jalapeno peppers, chopped and seeded (or leave the seeds, this is to taste)
  • 1 red pepper, chopped
  • 4 ears corn, removed from cob (or about 3-4 cups)
  • Milk, to taste (optional)
  • 2 cans black beans, rinsed and drained
  • 8 corn tortillas
  • Toppings: cilantro, sour cream, salsa, lettuce, tomatoes, etc.

Instructions

  1. In a cast iron skillet (or other large skillet), fry bacon to desired crispness.
  2. Remove bacon from skillet and drain on a paper towel-lined plate. Leave the bacon grease in the skillet over medium-low heat.
  3. Add the onion, followed by the peppers to the bacon grease and cook about 5 minutes, until soft but not brown. Reduce heat if needed.
  4. Add the corn to the pan. Fry corn until cooked through, about 15-20 minutes. If you want to make this step even faster, microwave the corn on the cob for 5 minutes. This will mostly cook the corn then it should fry much more quickly.
  5. For a creamier-style corn, you can add a bit of milk at this time. I forgot about the milk so I did not try it this way.
  6. Once corn is cooked, stir in black beans until heated through.
  7. Cut bacon into small pieces and add to pan or use as a topping for the tacos.
  8. Makes 4 servings of two tacos each.
7.6.3
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http://www.foodiocentric.com/2016/08/bacon-corn-and-black-bean-tacos/

Ahhh August. Is there anyone who doesn’t love this time of the year? I mean, sure, it’s hot, but all the best things are in season. Tomatoes. Peaches. Corn. This is the time of the year to figure out how to use these fresh ingredients in as many ways as possible. Like turning corn into corn tacos. With bacon. Do I even need to say more?

corn taco 1

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Sweet Potato Breakfast Pizza

Sweet potatoes have a special place in the heart of both the taste tester and myself. In the first 26 years I spent on earth, I cannot think of a single time, outside of Thanksgiving, that I ate a sweet potato. Then, seemingly all of the sudden, around 2012, sweet potatoes started having a “moment.” Sweet potato fries started popping up on menus and it seemed that their popularity soared. Or maybe that was only in my head. Maybe the sweet potatoes were there all along and I just hadn’t bothered to notice.

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