Do you need a healthy Game Day Snack for Super Bowl Sunday?
These Mini Black Bean and Corn Tacos will have your friends fighting for the last one. They're delicious, healthy, VEGAN, and Gluten-Free. Can you say SCORE!?
Pico de Gallo:
- Chopped Tomatoes, ripe
- Chopped Onion
- Chopped Cilantro, fresh
- Chopped Jalapeño, fresh (optional)
- Minced Peeled Garlic
- Kosher Salt, to taste
- Extra Virgin Olive Oil
- Black Bean, canned
- Sweet Corn, frozen
Add all together in mixing bowl, best if made an hour in advance. Can use chipotle pepper in place of jalapeño for a smoky flavor. Can use Vidalia onions for a milder onion flavor.
Cut out 24 3-1/2-inch rounds from six whole-wheat flour or gluten-free tortillas, a peanut butter lid works well. Option 1) Simmer the Pico de Gallo mixture, until thick, or Option 2) serve fresh. Scoop mixture (hot or cold) into each tortilla. Serve with guacamole, Greek yogurt, sliced scallions and chopped cilantro. Makes: 24 mini tacos.