Black Bean and Corn Tacos with Fresh Salsa
Black Bean and Corn Tacos with Fresh Salsa
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 garlic, cloves, minced
- 1 can black beans, (15-ounce), rinsed and drained
- 1 cup corn, frozen (thawed) or fresh kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For the Fresh Salsa
- 2 roma tomatoes, diced
- 1/4 red onion, small, finely diced
- 1/2 jalapeño, small, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving
- 8 corn tortillas, small
- 1 avocado, ripe, sliced or diced
- 1/4 cup cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Greek yogurt, optional
Instructions
- 1
Prepare the fresh salsa: In a medium bowl, combine the diced roma tomatoes, finely diced red onion, minced jalapeño (if using), chopped fresh cilantro, 1 tablespoon of fresh lime juice, and 1/4 teaspoon of salt. Stir well to combine and set aside to allow flavors to meld.
⏱️ 5 min
- 2
Prepare the black bean and corn filling: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the finely diced red onion and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min
- 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the rinsed and drained black beans, corn kernels, chili powder, cumin, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, for 5-7 minutes, allowing the flavors to meld and the mixture to heat through.
⏱️ 7 min
- 4
Remove the skillet from the heat. Stir in 1 tablespoon of fresh lime juice and 1/4 cup of chopped fresh cilantro into the black bean and corn filling.
⏱️ 1 min
- 5
Warm the corn tortillas: You can do this by heating them in a dry skillet over medium heat for 20-30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350
- 6
Assemble the tacos: Spoon the warm black bean and corn filling into the warmed tortillas. Top with a generous spoonful of fresh salsa, sliced or diced avocado, crumbled cotija cheese (if using), and a dollop of sour cream or Greek yogurt (if using). Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Black Bean and Corn Tacos with Fresh Salsa
Ingredients
For the Black Bean and Corn Filling
- 1 tablespoon olive oil
- 1/2 red onion, small, finely diced
- 2 garlic, cloves, minced
- 1 can black beans, (15-ounce), rinsed and drained
- 1 cup corn, frozen (thawed) or fresh kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup fresh cilantro, chopped
For the Fresh Salsa
- 2 roma tomatoes, diced
- 1/4 red onion, small, finely diced
- 1/2 jalapeño, small, seeded and minced (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/4 teaspoon salt
For Serving
- 8 corn tortillas, small
- 1 avocado, ripe, sliced or diced
- 1/4 cup cotija cheese, crumbled (optional)
- 1/4 cup sour cream or Greek yogurt, optional
Instructions
- 1
Prepare the fresh salsa: In a medium bowl, combine the diced roma tomatoes, finely diced red onion, minced jalapeño (if using), chopped fresh cilantro, 1 tablespoon of fresh lime juice, and 1/4 teaspoon of salt. Stir well to combine and set aside to allow flavors to meld.
⏱️ 5 min - 2
Prepare the black bean and corn filling: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium heat. Add the finely diced red onion and cook, stirring occasionally, until softened, about 3-4 minutes.
⏱️ 4 min - 3
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the rinsed and drained black beans, corn kernels, chili powder, cumin, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook, stirring occasionally, for 5-7 minutes, allowing the flavors to meld and the mixture to heat through.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in 1 tablespoon of fresh lime juice and 1/4 cup of chopped fresh cilantro into the black bean and corn filling.
⏱️ 1 min - 5
Warm the corn tortillas: You can do this by heating them in a dry skillet over medium heat for 20-30 seconds per side until pliable, wrapping them in a damp paper towel and microwaving for 30-60 seconds, or wrapping them in foil and heating in a 350°F oven for 5-7 minutes.
⏱️ 5 min•🌡️ 350 - 6
Assemble the tacos: Spoon the warm black bean and corn filling into the warmed tortillas. Top with a generous spoonful of fresh salsa, sliced or diced avocado, crumbled cotija cheese (if using), and a dollop of sour cream or Greek yogurt (if using). Serve immediately.
⏱️ 3 min