Black Bean and Corn Street Tacos
Black Bean and Corn Street Tacos
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 cup red onion, finely diced
- 2 garlic, cloves, minced
- 1/2 cup red bell pepper, diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
For the Lime Crema
- 1/2 cup sour cream
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas, small street taco size
- 1/4 cup cotija cheese, crumbled
- 1 avocado, sliced or diced
- 1/4 cup red onion, thinly sliced or pickled
- 4 lime wedges
Instructions
- 1
Prepare the lime crema: In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, and salt until well combined. Set aside in the refrigerator.
⏱️ 5 min
- 2
Heat olive oil in a large skillet or frying pan over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 3
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the bell pepper is slightly tender.
⏱️ 5 min
- 4
Stir in the rinsed and drained black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients and spices.
⏱️ 2 min
- 5
Reduce heat to low, cover the skillet, and let the filling simmer for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 7 min
- 6
Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
⏱️ 2 min
- 7
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side, until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min
- 8
Assemble the tacos: Place a spoonful of the black bean and corn filling into each warm tortilla. Drizzle with lime crema, then top with crumbled Cotija cheese, sliced avocado, and thinly sliced red onion. Serve immediately with lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean and Corn Street Tacos
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 cup red onion, finely diced
- 2 garlic, cloves, minced
- 1/2 cup red bell pepper, diced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or fresh
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
For the Lime Crema
- 1/2 cup sour cream
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 1/8 teaspoon salt
For Serving
- 12 corn tortillas, small street taco size
- 1/4 cup cotija cheese, crumbled
- 1 avocado, sliced or diced
- 1/4 cup red onion, thinly sliced or pickled
- 4 lime wedges
Instructions
- 1
Prepare the lime crema: In a small bowl, whisk together the sour cream, lime juice, chopped cilantro, and salt until well combined. Set aside in the refrigerator.
⏱️ 5 min - 2
Heat olive oil in a large skillet or frying pan over medium heat. Add the diced red onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 3
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the bell pepper is slightly tender.
⏱️ 5 min - 4
Stir in the rinsed and drained black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine all ingredients and spices.
⏱️ 2 min - 5
Reduce heat to low, cover the skillet, and let the filling simmer for 5-7 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
⏱️ 7 min - 6
Remove the skillet from heat. Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
⏱️ 2 min - 7
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for about 30 seconds per side, until pliable and slightly charred, or wrap them in a damp paper towel and microwave for 30-60 seconds.
⏱️ 5 min - 8
Assemble the tacos: Place a spoonful of the black bean and corn filling into each warm tortilla. Drizzle with lime crema, then top with crumbled Cotija cheese, sliced avocado, and thinly sliced red onion. Serve immediately with lime wedges on the side.
⏱️ 5 min