Mexican Street Corn Taco Bowls

    Mexican Street Corn Taco Bowls

    Deconstructed tacos featuring charred corn, black beans, and lime-crema.

    30 minsEasy4 servings

    Nutrition per serving

    410

    Calories

    12g

    Protein

    62g

    Carbs

    15g

    Fat

    Ingredients

    • 2 cups cookedQuinoa or Rice
    • 2 cupsCorn kernels
    • 1 canBlack beans
    • 2 unitsAvocado
    • 1/4 cupCotija cheese

    Instructions

    1. 1

      Char the corn in a dry skillet until blackened in spots.

    2. 2

      Layer grains, beans, and corn in bowls.

    3. 3

      Top with sliced avocado, cotija, and a squeeze of lime.

    4. 4

      Drizzle with chipotle mayo if desired.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories410

    % Daily Value *

    Total Fat 15g19%
    Saturated Fat 6.8g34%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 62g23%
    Dietary Fiber 12g43%
    Sugars 9.3g
    Protein 12g24%
    Vitamin A 200 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Mexican Street Corn Taco Bowls

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Rinse rice under cold water until clear to remove excess starch.
    • • Choose avocados that yield slightly to gentle pressure for perfect ripeness.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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