Spicy Black Bean and Corn Tacos
Spicy Black Bean and Corn Tacos
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, diced
- 2 cloves garlic, minced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 4 ounces diced green chiles, canned, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, adjust to taste
- 1 tablespoon lime juice, fresh
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh cilantro, chopped, plus more for garnish
For the Spicy Crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice, fresh
- 1/2 teaspoon chipotle powder, or 1/2 teaspoon adobo sauce from canned chipotles
- 1/8 teaspoon salt
- 1 tablespoon water, as needed, to thin
For Serving
- 12 corn tortillas, small
- 1 avocado, ripe, sliced or diced
- 1/4 cup cotija cheese, crumbled
- 2 lime wedges
Instructions
- 1
Prepare the Black Bean and Corn Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced red onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min
- 2
Stir in the rinsed and drained black beans, thawed corn, and diced green chiles (undrained). Add chili powder, cumin, smoked paprika, and cayenne pepper. Cook, stirring occasionally, for 8-10 minutes, allowing the flavors to meld and some liquid to evaporate.
⏱️ 10 min
- 3
Remove from heat. Stir in fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed. Fold in the chopped fresh cilantro.
⏱️ 2 min
- 4
Make the Spicy Crema: In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, chipotle powder (or adobo sauce), and salt. If the crema is too thick, add water 1 teaspoon at a time until desired consistency is reached.
⏱️ 3 min
- 5
Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm corn tortillas one at a time for about 30 seconds per side, until pliable and slightly charred. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min
- 6
Assemble the Tacos: Fill each warm tortilla with a generous spoonful of the black bean and corn filling. Drizzle with spicy crema. Garnish with sliced avocado, crumbled cotija cheese, and additional fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Tacos
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, diced
- 2 cloves garlic, minced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 4 ounces diced green chiles, canned, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, adjust to taste
- 1 tablespoon lime juice, fresh
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup fresh cilantro, chopped, plus more for garnish
For the Spicy Crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice, fresh
- 1/2 teaspoon chipotle powder, or 1/2 teaspoon adobo sauce from canned chipotles
- 1/8 teaspoon salt
- 1 tablespoon water, as needed, to thin
For Serving
- 12 corn tortillas, small
- 1 avocado, ripe, sliced or diced
- 1/4 cup cotija cheese, crumbled
- 2 lime wedges
Instructions
- 1
Prepare the Black Bean and Corn Filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced red onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 5 min - 2
Stir in the rinsed and drained black beans, thawed corn, and diced green chiles (undrained). Add chili powder, cumin, smoked paprika, and cayenne pepper. Cook, stirring occasionally, for 8-10 minutes, allowing the flavors to meld and some liquid to evaporate.
⏱️ 10 min - 3
Remove from heat. Stir in fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed. Fold in the chopped fresh cilantro.
⏱️ 2 min - 4
Make the Spicy Crema: In a small bowl, whisk together sour cream, mayonnaise, fresh lime juice, chipotle powder (or adobo sauce), and salt. If the crema is too thick, add water 1 teaspoon at a time until desired consistency is reached.
⏱️ 3 min - 5
Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm corn tortillas one at a time for about 30 seconds per side, until pliable and slightly charred. Alternatively, wrap tortillas in a damp paper towel and microwave for 30-60 seconds. Keep warm in a tortilla warmer or wrapped in a clean kitchen towel.
⏱️ 5 min - 6
Assemble the Tacos: Fill each warm tortilla with a generous spoonful of the black bean and corn filling. Drizzle with spicy crema. Garnish with sliced avocado, crumbled cotija cheese, and additional fresh cilantro. Serve immediately with lime wedges on the side.
⏱️ 5 min