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In a medium bowl, combine the rinsed and drained black beans, drained corn kernels, diced red onion, minced jalapeno pepper, and chopped cilantro.

Add the lime juice, cumin, chili powder, salt, and black pepper to the bowl. Stir gently to combine all ingredients.

Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat, in the microwave, or briefly in the oven.

Assemble the tacos by spooning the black bean and corn salsa into the warmed tortillas. Top with sliced avocado, and optional sour cream and shredded lettuce.


In a medium bowl, combine the rinsed and drained black beans, drained corn kernels, diced red onion, minced jalapeno pepper, and chopped cilantro.

Add the lime juice, cumin, chili powder, salt, and black pepper to the bowl. Stir gently to combine all ingredients.

Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat, in the microwave, or briefly in the oven.

Assemble the tacos by spooning the black bean and corn salsa into the warmed tortillas. Top with sliced avocado, and optional sour cream and shredded lettuce.
