Taco-style Black Beans

This recipe was featured at the 2016 EMPRESS Women’s Retreat and was submitted by Chef Julia Dorn (Group 86). These black beans make a great filling for vegetarian tacos or a nice topping for a salad. You can use canned black beans for the recipe, or prepare them yourself from their dried form. 


1 onion (minced)

3 cloves garlic (minced)

1 cup cooked black beans (drained)

1 red pepper (sliced or diced)

1 green pepper (sliced or diced)

1 cup corn

1 tbsp vinegar

lime (to taste)

Sauté onion and garlic in coconut oil until softened.

Add in peppers and let cook 3-5 minutes (you can also leave this out and add it in raw at the end, if you prefer)

Add in cooked black beans and let simmer 5 minutes.

Remove from heat and add in corn (and peppers, if raw).

Pour vinegar and additional oil if desired/necessary and limes over it.

Wrap in a tortilla or eat as a salad!


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