Cheesy Black Bean & Corn Taco Salad Cups

Name: Cheesy Black Bean & Corn Taco Salad Cups with Sour Cream
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Corn; 1 unit Lime; 1.5 tablespoon Sour Cream; 1 teaspoon Hot Sauce; 6 unit Flour Tortillas; 1 unit Black Beans; 1 tablespoon Fajita Spice Blend; ½ cup Mexican Cheese Blend; 1 unit Baby Lettuce; Salt; Pepper; Cooking Spray; Cooking Oil; Sugar; Olive Oil

with Sour Cream

Recipe Development TeamPublished on January 28, 2025

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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.

Tags:

Veggie

•Easy Prep

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

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 tablespoon

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

/ per serving

Calories940 kcal

Fat42 g

Saturated Fat14 g

Carbohydrate103 g

Sugar22 g

Dietary Fiber13 g

Protein28 g

Cholesterol35 mg

Sodium1380 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Can Opener

•Strainer

•Muffin tin

•Large Pan

•Large Bowl

•Whisk

•Paper Towel

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. • 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 warm 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 Blend (you’ll use more later). Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. • Meanwhile, drain beans. • Once corn has cooked 4-6 minutes, 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 Blend, 1 tsp sugar, 1⁄2 tsp salt, and juice from lime until thoroughly combined (4 TBSP olive oil, 2 tsp Fajita Spice Blend, 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.