Cheesy Black Bean & Corn Taco Salad Cups
with Sour Cream
Give taco night a twist with these impressively easy (and veggie-friendly!) taco salad cups. While your flour tortillas bake up into crispy, crunchy shells, you’ll mix sautéed corn and black beans with lettuce and a tangy, fajita-spiced dressing. To complete the meal, serve the cups family style with sour cream, extra cheese, and hot sauce.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
1 unit
Lime
1.5 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Hot Sauce
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Black Beans
1 unit
Fajita Spice Blend
½ cup
Mexican Cheese Blend
(Contains Milk)
1 unit
Baby Lettuce
Not included in your delivery
Salt
Pepper
Cooking Spray
Cooking Oil
Sugar
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry produce. • Drain corn. Halve lime. Trim and discard root end from lettuce; thinly slice leaves. • Working one tortilla at a time, cut four evenly spaced 2-inch slits around the edge of each tortilla (this will help the tortilla form into a cup shape).
• Generously coat 6 cups of a standard 12-cup muffin tin (all the cups for 4 servings) with nonstick cooking spray. • Wrap prepared tortillas in damp paper towels and microwave until warmed through and pliable, 30-60 seconds. • Press tortillas into wells of prepared muffin tin to form tortilla cups. • Bake on middle rack until golden brown and crispy, 10-15 minutes. TIP: Watch carefully to avoid burning.
• While taco cups bake, heat a drizzle of oil in a large pan over high heat. Add corn and half the Fajita Spice (you’ll use more Fajita Spice later). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. • Meanwhile, drain beans. • Once corn has charred, add beans to pan. Cook, stirring occasionally, until beans are warmed through, 1-2 minutes. Taste and season with salt and pepper.
• In a large bowl, whisk together 2 TBSP olive oil, 1 tsp Fajita Spice, 1 tsp sugar, 1⁄2 tsp salt, and juice from lime until thoroughly combined (2 tsp Fajita Spice, 2 tsp sugar, and 1 tsp salt for 4 servings). • Add lettuce and bean and corn mixture to bowl with dressing. Toss to combine. • Divide sour cream, Mexican cheese blend, and hot sauce between small serving bowls. Serve taco cups, black bean and corn salad, and toppings family style so everyone can build their own taco cups.
