Spicy Black Bean and Corn Tacos
Spicy Black Bean and Corn Tacos
Ingredients
For the Tacos
- 15 ounce can black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- 1/2 red onion, finely diced
- 1 jalapeño, minced (seeds removed for less heat)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 8 corn tortillas
For Serving (Optional)
- 1 avocado, sliced or diced
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup salsa
- 1 cup shredded lettuce
Instructions
- 1
Heat olive oil in a large skillet or non-stick pan over medium heat. Add diced red onion and minced jalapeño, and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 7 min
- 2
Add the rinsed and drained black beans, corn, chili powder, cumin, and smoked paprika to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Season with salt and black pepper to taste.
⏱️ 10 min
- 3
Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro. While the filling is still warm, warm the corn tortillas according to package directions (either in a dry skillet, microwave, or oven) until pliable.
⏱️ 5 min
- 4
To assemble the tacos, spoon the black bean and corn mixture into the warmed tortillas. Top with your desired optional toppings such as sliced avocado, sour cream or Greek yogurt, salsa, and shredded lettuce. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Tacos
Ingredients
For the Tacos
- 15 ounce can black beans, rinsed and drained
- 1 cup corn, fresh or frozen (thawed)
- 1/2 red onion, finely diced
- 1 jalapeño, minced (seeds removed for less heat)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- 8 corn tortillas
For Serving (Optional)
- 1 avocado, sliced or diced
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup salsa
- 1 cup shredded lettuce
Instructions
- 1
Heat olive oil in a large skillet or non-stick pan over medium heat. Add diced red onion and minced jalapeño, and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 7 min - 2
Add the rinsed and drained black beans, corn, chili powder, cumin, and smoked paprika to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors have melded. Season with salt and black pepper to taste.
⏱️ 10 min - 3
Remove the skillet from the heat and stir in the fresh lime juice and chopped cilantro. While the filling is still warm, warm the corn tortillas according to package directions (either in a dry skillet, microwave, or oven) until pliable.
⏱️ 5 min - 4
To assemble the tacos, spoon the black bean and corn mixture into the warmed tortillas. Top with your desired optional toppings such as sliced avocado, sour cream or Greek yogurt, salsa, and shredded lettuce. Serve immediately and enjoy!
⏱️ 3 min