Black bean & corn tacos
A Mexican lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Mexican
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Corn tortillas280 g (70 g)
- Canned black beans400 g (100 g)
- Canned sweetcorn200 g (50 g)
- Tomato (firm ripe)200 g (≈ 1.5 tomatos) (50 g (≈ 0.5 tomato))
- Avocado160 g (≈ 1 avocado) (40 g)
- Lime24 g (6 g)
- Coriander / cilantro8 g (2 g)
Method
- Warm beans and corn together.
- Warm the tortillas; fill with beans, corn, tomato and avocado.
- Lime and coriander on top.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 352
- protein
- 12 g
- fat
- 9 g
- carbs
- 61 g
- sugar
- 5 g
- fibre
- 16 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes