Smoky Black Bean and Corn Tacos
Smoky Black Bean and Corn Tacos
Ingredients
For the Taco Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 2 cans black beans, 15 ounce each, rinsed and drained
- 1 cup corn, frozen or fresh
- 1/4 cup vegetable broth
- 2 tablespoons lime juice
- as needed salt
- as needed black pepper
For Serving
- 8 corn tortillas, small
- 1 avocado, sliced or diced
- 1/4 cup cilantro, fresh, chopped
- as needed lime wedges
- as needed sour cream or plain Greek yogurt
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
⏱️ 2 min
- 2
Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 6 min
- 3
Stir in the minced garlic, smoked paprika, cumin, chili powder, and cayenne pepper. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Add the rinsed and drained black beans, corn, and vegetable broth to the skillet. Stir to combine.
⏱️ 2 min
- 5
Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the flavors have melded and the mixture has thickened slightly.
⏱️ 12 min
- 6
Stir in the lime juice. Season with salt and black pepper to taste.
⏱️ 1 min
- 7
While the filling is simmering, warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 5 min
- 8
Assemble the tacos by filling each warm tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, a dollop of sour cream or Greek yogurt, and serve with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Black Bean and Corn Tacos
Ingredients
For the Taco Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 2 cans black beans, 15 ounce each, rinsed and drained
- 1 cup corn, frozen or fresh
- 1/4 cup vegetable broth
- 2 tablespoons lime juice
- as needed salt
- as needed black pepper
For Serving
- 8 corn tortillas, small
- 1 avocado, sliced or diced
- 1/4 cup cilantro, fresh, chopped
- as needed lime wedges
- as needed sour cream or plain Greek yogurt
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
⏱️ 2 min - 2
Add the chopped onion and cook until softened, about 5-7 minutes.
⏱️ 6 min - 3
Stir in the minced garlic, smoked paprika, cumin, chili powder, and cayenne pepper. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed and drained black beans, corn, and vegetable broth to the skillet. Stir to combine.
⏱️ 2 min - 5
Bring the mixture to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the flavors have melded and the mixture has thickened slightly.
⏱️ 12 min - 6
Stir in the lime juice. Season with salt and black pepper to taste.
⏱️ 1 min - 7
While the filling is simmering, warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 5 min - 8
Assemble the tacos by filling each warm tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, a dollop of sour cream or Greek yogurt, and serve with lime wedges on the side.
⏱️ 3 min