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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.

Add the chopped yellow onion and diced red bell pepper to the skillet with the cooked sausage. Sauté for 5-7 minutes, or until the vegetables have softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the rinsed and drained black beans, thawed corn kernels, taco seasoning mix, and water to the skillet. Stir well to combine. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 5-8 minutes, allowing the flavors to meld and the sauce to thicken slightly.

While the filling simmers, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.

To assemble the tacos, spoon the beef sausage and black bean filling into the warm tortillas. Top with diced avocado, chopped fresh cilantro, shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice. Serve immediately with hot sauce on the side, if desired.


Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.

Add the chopped yellow onion and diced red bell pepper to the skillet with the cooked sausage. Sauté for 5-7 minutes, or until the vegetables have softened.

Stir in the minced garlic and cook for another 1 minute until fragrant.

Add the rinsed and drained black beans, thawed corn kernels, taco seasoning mix, and water to the skillet. Stir well to combine. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 5-8 minutes, allowing the flavors to meld and the sauce to thicken slightly.

While the filling simmers, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.

To assemble the tacos, spoon the beef sausage and black bean filling into the warm tortillas. Top with diced avocado, chopped fresh cilantro, shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice. Serve immediately with hot sauce on the side, if desired.
