Black Bean and Corn Tacos
Black Bean and Corn Tacos
Ingredients
For the Taco Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 15 ounce black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 tablespoon lime juice
For Serving
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped, for garnish
- as needed salsa
- as needed sour cream or Greek yogurt, optional
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
⏱️ 2 min
- 2
Add chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min•🌡️ 350
- 3
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350
- 4
Stir in the rinsed black beans, corn kernels, chili powder, cumin, smoked paprika, salt, and pepper.
⏱️ 2 min
- 5
Cook, stirring occasionally, for 5-7 minutes, or until heated through and flavors have melded.
⏱️ 7 min•🌡️ 350
- 6
Stir in the lime juice.
⏱️ 1 min
- 7
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min
- 8
Fill each warm tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, salsa, and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean and Corn Tacos
Ingredients
For the Taco Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, minced
- 15 ounce black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned, drained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 tablespoon lime juice
For Serving
- 8 corn tortillas
- 1 avocado, sliced
- 1/4 cup cilantro, chopped, for garnish
- as needed salsa
- as needed sour cream or Greek yogurt, optional
Instructions
- 1
Heat olive oil in a large skillet over medium heat.
⏱️ 2 min - 2
Add chopped onion and cook until softened, about 5 minutes.
⏱️ 5 min•🌡️ 350 - 3
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350 - 4
Stir in the rinsed black beans, corn kernels, chili powder, cumin, smoked paprika, salt, and pepper.
⏱️ 2 min - 5
Cook, stirring occasionally, for 5-7 minutes, or until heated through and flavors have melded.
⏱️ 7 min•🌡️ 350 - 6
Stir in the lime juice.
⏱️ 1 min - 7
Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven).
⏱️ 3 min - 8
Fill each warm tortilla with the black bean and corn mixture. Top with sliced avocado, chopped cilantro, salsa, and a dollop of sour cream or Greek yogurt, if desired.
⏱️ 2 min