Corn and Bean Tacos

An incredibly simple recipe for taco filling.

This recipe will feed me and my partner for 2 days. Leftovers keep well in the fridge for about a week.

Prep time is about 10 minutes; cooking time is 2+ hours. This recipe can be made in the classic crockpot style (start it in the morning and eat it for dinner.)

Allergen Information

This recipe contains corn and tomatoes. Corn-free and tomato-free variations are provided.

Equipment Required

• A crockpot, or a pretty big (6 quart/6 liter) stockpot
• A cooking spoon (for stirring and scooping taco filling)
• Optional: a colander with a volume bigger than your largest can of canned ingredients

Ingredients Required

The measurements here are what I can get at the grocery store. This recipe is very flexible, so I have also provided information in "parts" to use as a guide. The "parts" guideline does not quite match the measurements because what my grocery store carries does not match the Platonic ideal of this recipe. It comes out fine every time anyway.

• A can (12oz/1 part) of black beans
• A can (12oz/1 part) of corn. Allergen note: you can leave this out, but if you do, you should include the "optional" protein later.
• A can (10oz/1 part) of Rotel (or your favorite non-brand name "diced chile and tomato"), which will provide you with half-a-part of tomatoes and half-a-part of beans. Allergen note: for a tomato allergy, just use 6oz/half-a-part of diced chiles (canned or fresh). I usually use hatch chiles, simply because those are easy to find, but any chile will work.
• Optionally: 12oz/1 part meat (or other protein). Meats need to be pre-cooked before you put them in your taco filling; meat substitutes do not need to be pre-cooked. My friends and I have used the following and produced tasty results:
  • Shredded canned chicken
  • Leftover chopped chicken
  • Chorizo
  • Soyrizo
  • Field Roast sausage
• Tortillas (this recipe will fill at least 8 burrito-sized tortillas)
• Whatever else you want on your taco. Usually I will have:
  • Guacamole
  • Sour cream
  • Salsa
  • Shredded cheese
  • Shredded cabbage
  • Hot sauce

Making Taco Filling

• You are about to put the corn, the beans, and the Rotel-or-chiles (and the optional protein, if you're using it) into your crockpot or large pot. The order does not matter.
• The corn and beans should be drained before you put them in the pot. There are two ways to do this:
  • The easy way: Pour the can into a colander, rinse the colander in the kitchen sink for a second, then pick up the colander and shake gently. Whatever is in the colander is now drained.
  • The no-colander way: Open the can most of the way, then hold the lid of the can closed while gently pouring the liquid out of the can.
• The corn and the beans, once drained, go into the pot.
• The Rotel (or chiles) can go straight into your pot without draining.
• If you're using protein, that can go straight into the pot.
• Stir the ingredients until they're mixed fairly evenly.
• Put the pot on low. Leave it alone for two (or more) hours.

Making Tacos

Once your filling is cooked, scoop taco filling out of the pot and into a tortilla. Add whatever extra toppings you like. Eat.

Credits

This recipe is based on a recipe that my mother-in-law gave me. Thanks, Kathy!