Spicy Black Bean and Corn Tacos
Spicy Black Bean and Corn Tacos
Ingredients
For the Spicy Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup vegetable broth
- 1/2 lime, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 corn or flour tortillas, 6-inch
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled, optional
- 1/2 cup sour cream or plain Greek yogurt, optional
- 1/2 cup salsa, your favorite, optional
Instructions
- 1
Heat olive oil in a large skillet or non-stick pan over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 2
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed and drained black beans, thawed corn, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring to coat the beans and corn with the spices.
⏱️ 3 min
- 4
Pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to slightly reduce. Mash about 1/4 of the beans with the back of a spoon to create a creamier texture, if desired.
⏱️ 7 min
- 5
Remove the skillet from heat. Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
While the filling is simmering, warm the tortillas. You can do this in a dry skillet over medium-high heat for about 30 seconds per side until pliable, in the microwave wrapped in a damp paper towel for 30-60 seconds, or in an oven preheated to 300°F (150°C) wrapped in foil for 5-10 minutes.
⏱️ 5 min•🌡️ 300
- 7
To assemble the tacos, spoon a generous amount of the black bean and corn filling into the center of each warm tortilla. Top with sliced or diced avocado, fresh chopped cilantro, crumbled Cotija cheese (if using), a dollop of sour cream or Greek yogurt (if using), and your favorite salsa.
⏱️ 5 min
- 8
Serve immediately and enjoy your spicy black bean and corn tacos!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Black Bean and Corn Tacos
Ingredients
For the Spicy Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 small yellow onion, diced
- 2 cloves garlic, minced
- 15 ounces canned black beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 cup vegetable broth
- 1/2 lime, juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 corn or flour tortillas, 6-inch
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Cotija cheese, crumbled, optional
- 1/2 cup sour cream or plain Greek yogurt, optional
- 1/2 cup salsa, your favorite, optional
Instructions
- 1
Heat olive oil in a large skillet or non-stick pan over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 2
Add the minced garlic to the skillet and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed and drained black beans, thawed corn, chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring to coat the beans and corn with the spices.
⏱️ 3 min - 4
Pour in the vegetable broth. Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the liquid to slightly reduce. Mash about 1/4 of the beans with the back of a spoon to create a creamier texture, if desired.
⏱️ 7 min - 5
Remove the skillet from heat. Stir in the fresh lime juice, salt, and black pepper. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
While the filling is simmering, warm the tortillas. You can do this in a dry skillet over medium-high heat for about 30 seconds per side until pliable, in the microwave wrapped in a damp paper towel for 30-60 seconds, or in an oven preheated to 300°F (150°C) wrapped in foil for 5-10 minutes.
⏱️ 5 min•🌡️ 300 - 7
To assemble the tacos, spoon a generous amount of the black bean and corn filling into the center of each warm tortilla. Top with sliced or diced avocado, fresh chopped cilantro, crumbled Cotija cheese (if using), a dollop of sour cream or Greek yogurt (if using), and your favorite salsa.
⏱️ 5 min - 8
Serve immediately and enjoy your spicy black bean and corn tacos!
⏱️ 1 min