Spicy Black Bean and Corn Tacos
Spicy Black Bean and Corn Tacos
Ingredients
For the Taco Filling
- 2 tablespoons olive oil
- 1 onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 2 cans black beans, 15-ounce each, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1/4 cup vegetable broth
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped, for garnish
- 1/2 cup sour cream, or Greek yogurt, for serving
- 1/2 cup salsa, for serving
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
⏱️ 2 min•🌡️ 350
- 2
Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 6 min•🌡️ 350
- 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350
- 4
Add the rinsed and drained black beans, corn, and vegetable broth to the skillet. Stir to combine.
⏱️ 2 min•🌡️ 350
- 5
Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the flavors meld and the liquid has slightly reduced.
⏱️ 7 min•🌡️ 350
- 6
Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min•🌡️ 350
- 7
Warm the corn tortillas according to package directions (usually a few seconds in a dry skillet or microwave).
⏱️ 3 min•🌡️ 350
- 8
Fill each warm tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, sour cream (or Greek yogurt), and salsa.
⏱️ 3 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Tacos
Ingredients
For the Taco Filling
- 2 tablespoons olive oil
- 1 onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 2 cans black beans, 15-ounce each, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1/4 cup vegetable broth
- 2 tablespoons lime juice, freshly squeezed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped, for garnish
- 1/2 cup sour cream, or Greek yogurt, for serving
- 1/2 cup salsa, for serving
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
⏱️ 2 min•🌡️ 350 - 2
Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 6 min•🌡️ 350 - 3
Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350 - 4
Add the rinsed and drained black beans, corn, and vegetable broth to the skillet. Stir to combine.
⏱️ 2 min•🌡️ 350 - 5
Bring the mixture to a simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the flavors meld and the liquid has slightly reduced.
⏱️ 7 min•🌡️ 350 - 6
Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min•🌡️ 350 - 7
Warm the corn tortillas according to package directions (usually a few seconds in a dry skillet or microwave).
⏱️ 3 min•🌡️ 350 - 8
Fill each warm tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, sour cream (or Greek yogurt), and salsa.
⏱️ 3 min•🌡️ 350