I enjoyed these tacos so much that I’m either going to a) force Patrick to go camping again and make these tacos in the woods somewhere, or, b) I will make them at home sometime soon, sans gorgeous campsite. That’s the beauty of camping food- some of it is so delicious and easy to make that you may as well eat it more often than on your annual family camping trip.
We made and photographed these tacos while camping near Buckhorn overlook in Wallowa County, Oregon. I am so glad that Patrick dragged me all the way out there (and I mean WAY out in the middle of nowhere) because the view was unlike anything I have ever seen. I didn’t realize that Hells Canyon is DEEPER than the Grand Canyon and is right in our backyard! Well, relatively our backyard.
You can really take these tacos any direction- change up the spices or toppings and add meat or caramelized onions! There is no wrong choice except not to make them. And if you don’t like to camp, make them at home anyway! I love the convenience of this recipe for a weeknight when you want a low-maintenance meal.
CORN AND BLACK BEAN TACOS
makes 4 large or 6 medium tacos
camping supplies needed: heat source (fire or propane stove), medium pot, cutting board and knife for chopping (unless ingredients are pre-chopped), cheese grater (or bring pre-grated)
6 tortillas, I used 8 inch (if gluten-free use corn)
1 can corn (13-14oz), drained
1 can black beans (13-14oz), drained
1-2 tablespoons olive oil
salt to taste
1 teaspoon chili powder
2-3 stalks green onion, chopped
1 avocado, cut into small cubes
2 ounces greens of your choice (I used arugula, my favorite)
4 oz Cotija cheese, grated (omit for vegan option)
salsa or baby tomatoes (or both)
lime wedges, optional
Heat corn, beans, oil, salt, chili powder, and green onion in a pot over medium heat. Assemble by spooning bean-corn mixture onto tortilla and top with avocado, greens, cotija, salsa, tomatoes, and lime juice.