Bacon and Tacos… Bacon and Tacos… Can you say, YUM!
I had been wanting to make black bean tacos recently but thought they might be kind of plain. So I was trying to think of a way to make them unique and a little more flavorful.
So I thought.. What if I added bacon?!
Boom! Then I decided to try a spicy sweet corn salsa with it and that made it so good.
So below I have the recipe for you all to try!
*The only thing I didn’t add to this recipe and wish I would have to make it a little better is some homemade queso. Just to add a little sauce to it! Or you could even do some salsa too.
Bacon Black Bean Tacos
Serves: 4 Tacos
- 15 ounce Can Black Beans
- 1 package of thick cut Bacon, cut up into 1 inch pieces
- 1 Large Avocado, cut up
- 3/4 C Frozen Corn, thawed
- 1 Tsp Olive Oil
- Dash of these seasonings Below
- Salt, Pepper, Paprika, Garlic Powder, Cayenne Pepper
- 1/2 T Honey
- 1/4 C Cotija Cheese, crumbled
- 4 Lime wedges
- Cilantro (for garnish)
- 4 Medium Size Flour Tortillas (Or corn if you prefer)
1. Start by cooking the bacon first. If not already cut up, cut into 1-2 inch pieces. Throw it all into a frying pan on medium-low heat and cook until crispy. Once finished place bacon pieces on a paper towel lined plate.
2. Take thawed corn and oil and place in a small frying pan and turn to medium heat. Sauté corn for a few minutes, then add in a little shake of each seasoning listed. Cook for a few more minutes and stir frequently. Once finished add in the Honey and stir. Immediately put into a bowl and cover to keep warm.
3. Drain and rinse can of beans. Heat up in small sauce pan on low heat for about 5 minutes.
4. Once all of the 3 items above are cooked, start assembling tacos. Add black beans, some bacon, corn, diced avocado, sprinkle of cotija cheese, and a squeeze of lime juice for some acidity at the end.
Other toppings to add extra flavor are warm queso, lettuce, salsa, or sour cream!
Serve and enjoy!
I hope you all enjoyed this recipe! It was SO good! My husband ate everything that I made. Literally. No leftovers were left haha!
Thanks for reading,
~Erin, The Short Chef