Spicy Avocado and Black Bean Tacos
Spicy Avocado and Black Bean Tacos
Ingredients
For the Taco Filling
- 1 tablespoon olive oil
- 1/2 cup red onion, finely chopped
- 1 jalapeno pepper, seeded and finely minced
- 2 cloves garlic, minced
- 1 can (15 ounce) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Assembly
- 2 avocado, ripe, sliced or diced
- 8 corn tortillas, warmed
- 1/4 cup cilantro, fresh, chopped, for garnish
- as needed sour cream or plain Greek yogurt, for topping
- as needed salsa, for topping
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
⏱️ 2 min•🌡️ 350
- 2
Add the chopped red onion and minced jalapeno to the skillet and cook until softened, about 3-4 minutes.
⏱️ 4 min•🌡️ 350
- 3
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min•🌡️ 350
- 4
Add the rinsed black beans and corn kernels to the skillet. Stir in the cumin, chili powder, salt, and pepper.
⏱️ 2 min•🌡️ 350
- 5
Cook, stirring occasionally, for about 5-7 minutes, or until the beans and corn are heated through and slightly tender. Stir in the lime juice.
⏱️ 7 min•🌡️ 350
- 6
Warm the corn tortillas according to package directions.
⏱️ 3 min•🌡️ 350
- 7
Assemble the tacos by filling each warmed tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, and a dollop of sour cream or Greek yogurt and salsa, if desired.
⏱️ 3 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Spicy Avocado and Black Bean Tacos
Ingredients
For the Taco Filling
- 1 tablespoon olive oil
- 1/2 cup red onion, finely chopped
- 1 jalapeno pepper, seeded and finely minced
- 2 cloves garlic, minced
- 1 can (15 ounce) black beans, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Assembly
- 2 avocado, ripe, sliced or diced
- 8 corn tortillas, warmed
- 1/4 cup cilantro, fresh, chopped, for garnish
- as needed sour cream or plain Greek yogurt, for topping
- as needed salsa, for topping
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
⏱️ 2 min•🌡️ 350 - 2
Add the chopped red onion and minced jalapeno to the skillet and cook until softened, about 3-4 minutes.
⏱️ 4 min•🌡️ 350 - 3
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min•🌡️ 350 - 4
Add the rinsed black beans and corn kernels to the skillet. Stir in the cumin, chili powder, salt, and pepper.
⏱️ 2 min•🌡️ 350 - 5
Cook, stirring occasionally, for about 5-7 minutes, or until the beans and corn are heated through and slightly tender. Stir in the lime juice.
⏱️ 7 min•🌡️ 350 - 6
Warm the corn tortillas according to package directions.
⏱️ 3 min•🌡️ 350 - 7
Assemble the tacos by filling each warmed tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, and a dollop of sour cream or Greek yogurt and salsa, if desired.
⏱️ 3 min•🌡️ 350