"These vegetarian tacos are perfect for a hot summer day. Served cold, and a snap to put together, even the kids can do it! Always a hit at summer parties, and guilt free too.
I came up with this recipe several years ago, because I wanted something tasty, quick, and nutritious, that wouldn't heat the house up. It's also great if you have limited access to a kitchen (think college dorms). Just a sharp knife and a spoon is needed to make this fresh summer recipe."
Combine black beans, corn, tomatoes, onion, cilantro, serrano peppers, and garlic in a large bowl. Mix in 1/4 cup lime juice. Refrigerate mixture until flavors mingle, about 1 hour.
Place avocado in a container with remaining 1/4 cup lime juice, to prevent browning.
Place 5 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, about 30 seconds. Repeat with remaining tortillas. Scoop bean mixture into tortillas; garnish with avocado slices and feta cheese. Serve cold.
Dried beans can be used to make this recipe also. Just follow the directions on the package of dried beans.
People are often tempted to add salt to the veggie mixture, but don't do it! The feta cheese is very salty, and seasons the veggies quite well. If salt is added, it will be far too much. If you decide to go without feta, then a dash of salt is fine.
When chopping the serrano peppers, you should wear latex gloves. This will help if you touch your eyes after chopping the peppers, then they won't burn. If you can't find serrano peppers, jalapenos can be used.
These can be served hot, but are best cold. If you have leftover corn and bean mixture, it is a tasty garnish for soup or salad. It also makes a wonderful salsa on its own (add salt) or jazz up boring store-bought salsa. In an omelet, it makes an amazing power breakfast. It can even be the base of a homemade veggie burger patty.
Per Serving: 460 calories;21.8 g fat;
54.9 g carbohydrates;
16.5 g protein;
34 mg cholesterol;
1151 mg sodium.