This recipe is from Brit+Co. It’s a vegetarian friendly black bean taco dish that’s full of flavor and easy to make over a campfire. (Images are from Brit+Co)

Ingredients:

Makes 6

  • 2 1/2 cups cooked black beans
  • 2 teaspoons smoked paprika
  • 2 teaspoons chilli powder
  • 1/2 teaspoon ground cumin
  • salt
  • black pepper
  • 1 cup corn kernels
  • 1 cup grated cheddar cheese
  • 6 small flour tortillas

You’ll also need: 6 large pieces aluminum foil.

Instructions:

1. Add the black beans to a mixing bowl, along with the spices and a generous pinch of salt and pepper. Mix thoroughly with a fork, mashing the beans a little. Add the corn and grated cheese, and mix again to combine.

2. Scrunch a piece of foil into a shell shape, so that it will hold one of the small tortillas in the shape of a taco. Repeat with the remaining pieces of foil, until all six tortillas have their own foil case. Make sure the edges of the tortilla don’t overhang the edge of the foil too much, or they may catch and burn during cooking.

3. Divide the bean filling between the six tortillas.

4. Cook the tacos for a few minutes on a BBQ or a grill over a bonfire. Bear in mind that they don’t need a very high heat, as the tortillas will burn quite easily on the bottoms. Raise them up away from the flame if you find they’re burning underneath. Cook for just a few minutes, until the bean mixture is hot and the cheese has melted.

Add the black beans to a mixing bowl, along with the spices and a generous pinch of salt and pepper. Mix thoroughly with a fork, mashing the beans a little. Add the corn and grated cheese, and mix again to combine.

Scrunch a piece of foil into a shell shape, so that it will hold one of the small tortillas in the shape of a taco. Repeat with the remaining pieces of foil, until all six tortillas have their own foil case. Make sure the edges of the tortilla don’t overhang the edge of the foil too much, or they may catch and burn during cooking.

Cook the tacos for a few minutes on a BBQ or a grill over a bonfire. Bear in mind that they don’t need a very high heat, as the tortillas will burn quite easily on the bottoms. Raise them up away from the flame if you find they’re burning underneath. Cook for just a few minutes, until the bean mixture is hot and the cheese has melted.

Check out Brit+Co for their Homemade Peach Salsa to use as a topping.

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William Connor

As the Editor, William is responsible for all the good, the bad, the ugly and the indifferent that happens at 4WAAM. William brings a wide range of experience to this role. He also wields a freely shared...

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