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Lunch recipe · from the recipe book

Lime Ginger Pepper Stir-Fry Tacos with Cheddar

Sweet, charred peppers and onions with black beans and corn in a bright lime-orange ginger glaze, piled into warm corn tortillas under gooey melted cheddar.

Lime Ginger Pepper Stir-Fry Tacos with Cheddar

Ingredients

  • 1¾ cups shredded200 gCheddar cheeseshredded
  • 12 tortillas288 gCorn tortillas
  • 2 medium240 gRed bell peppercut into thin strips
  • 2 medium240 gGreen bell peppercut into thin strips
  • 2 medium220 gYellow onionthinly sliced
  • 1½ cups250 gBlack beans, canned, drained and rinsedpatted dry
  • 1 cup150 gCorn kernels, frozen
  • ⅓ cup (80 ml)90 gOrange juice
  • 1 lime, juiced45 gLime juice
  • 2½ tbsp grated15 gFresh gingerfinely grated
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gLow-sodium soy sauce
  • 2¼ tsp6 gCornstarch
  • 1½ tbsp20 gCanola oil
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: slice the red bell pepper, green bell pepper and onion, grate the ginger, mince the garlic, shred the cheddar and chop the cilantro. Keep the frozen corn kernels in the freezer until needed.
  2. Make the sauce: in a small bowl whisk the orange juice, lime juice, soy sauce, cornstarch, ginger and garlic until smooth.
  3. Warm the corn tortillas in a dry large skillet over medium-high heat, about 30 seconds per side; wrap them in a clean towel to keep warm.
  4. Add half the canola oil to the same skillet over high heat. Add the onion and stir-fry 2 minutes until it starts to char at the edges.
  5. Add the remaining half of the canola oil, then the red bell pepper and green bell pepper; stir-fry 3 to 4 minutes until crisp-tender and lightly blistered.
  6. Add the black beans and the frozen corn kernels straight from the freezer and stir-fry 3 minutes until the corn is hot and tender.
  7. Stir the sauce again, pour it into the skillet and toss 1 minute until it thickens and glazes the vegetables.
  8. Turn off the heat, scatter the cheddar over the top, cover the skillet and let it melt for 1 to 2 minutes.
  9. Spoon the cheesy vegetables into the warm corn tortillas, three per serving, and finish with the cilantro.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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