A MEAL YOU CAN MAKE
Calabacitas tacos
Bright vegetable tacos with sweetcorn, courgette and black beans.
About 33 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 300g Courgette, 1 cm dice
- 150g Sweetcorn, drained
- 200g Tomatoes, diced
- 100g Onion, diced
- 5g Garlic, minced
- 15ml Rapeseed oil
- 240g Tinned black beans, drained
- 6 whole Corn tortillas
- 1 whole Lime, wedges
- 10g Coriander, chopped
Allergens: Check tortillas and tinned ingredients; some tortillas contain wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~479 kcal · 19g protein · 75g carbohydrate · 12g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Dice courgette, tomatoes and onion. Mince garlic; drain corn and beans. Cut lime into wedges and chop coriander.
Warm the tortillas
Warm tortillas in a dry pan following the packet. Wrap in a clean towel.
Cook the vegetables
Heat oil over medium heat. Soften onion, then add garlic and courgette. Stir until courgette is tender but holds its shape. Add tomatoes and corn for the last 4 minutes.
Warm the beans
Fold beans through the vegetables and stir until steaming hot. Let extra liquid evaporate so the tacos will not drip excessively.
Check and serve
Fill warm tortillas, scatter coriander and squeeze lime over at the table.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 10 min · Cooking: about 18 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Mexican-inspired courgette and sweetcorn filling. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.