Black Bean and Corn Tacos
Trader Joe'sBlack Bean and Corn Tacos
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1/2 red bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, fresh
- 1/4 cup cilantro, fresh, chopped
For Serving
- 8 tortillas, small flour or corn
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 avocado, sliced or diced
- 1/2 cup salsa, your favorite
- 4 lime wedges, for serving
Instructions
- 1
Prepare the vegetables: Dice the yellow onion and red bell pepper. Mince the garlic. Chop the fresh cilantro.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced onion and bell pepper and cook for 5 to 7 minutes, or until softened.
⏱️ 7 min
- 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 4
Add the rinsed and drained black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 1 min - 5
Reduce heat to low, cover, and let the filling simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro.
⏱️ 1 min - 7
Warm the tortillas according to package instructions. This can be done in a microwave, oven, or on a dry skillet.
⏱️ 3 min - 8
Assemble the tacos: Spoon the black bean and corn filling into the warm tortillas. Top with shredded Monterey Jack cheese, a dollop of sour cream, sliced avocado, and your favorite salsa. Serve immediately with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sBlack Bean and Corn Tacos
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 yellow onion, small, diced
- 1/2 red bell pepper, medium, diced
- 2 cloves garlic, minced
- 1 can black beans, 15 ounce, rinsed and drained
- 1 cup corn, frozen or canned, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, fresh
- 1/4 cup cilantro, fresh, chopped
For Serving
- 8 tortillas, small flour or corn
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1 avocado, sliced or diced
- 1/2 cup salsa, your favorite
- 4 lime wedges, for serving
Instructions
- 1
Prepare the vegetables: Dice the yellow onion and red bell pepper. Mince the garlic. Chop the fresh cilantro.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced onion and bell pepper and cook for 5 to 7 minutes, or until softened.
⏱️ 7 min - 3
Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 4
Add the rinsed and drained black beans, corn, chili powder, cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine all ingredients.
⏱️ 1 min - 5
Reduce heat to low, cover, and let the filling simmer for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro.
⏱️ 1 min - 7
Warm the tortillas according to package instructions. This can be done in a microwave, oven, or on a dry skillet.
⏱️ 3 min - 8
Assemble the tacos: Spoon the black bean and corn filling into the warm tortillas. Top with shredded Monterey Jack cheese, a dollop of sour cream, sliced avocado, and your favorite salsa. Serve immediately with lime wedges.
⏱️ 5 min