Description
Delicious black bean and corn tacos, perfect for a vegetarian meal filled with flavor.
Ingredients
Scale
- 1 can Black beans 15 oz, drained and rinsed.
- 1 cup Corn kernels Fresh, frozen, or canned.
- 1 small Red onion Finely chopped.
- 1 medium Red bell pepper Diced.
- 2 cloves Garlic Minced.
- 1 teaspoon Cumin Adds warmth and depth.
- 1 teaspoon Chili powder For a bit of spice.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- 8 small Corn tortillas For serving.
- 1 medium Avocado Sliced, for topping.
- to taste Fresh cilantro Chopped, for garnish.
- as needed Lime wedges For serving.
Instructions
- Drain and rinse the canned black beans under cold water and set aside.
- If using fresh corn, cut the kernels off the cob. For frozen corn, measure out a cup and let it thaw. If using canned corn, just drain it.
- In a skillet, heat a little olive oil over medium heat. Add the corn and sauté for about 3-4 minutes until warmed through and slightly caramelized.
- Add the prepared black beans, chopped red onion, and diced bell pepper to the skillet. Stir gently to combine and season with cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
- Warm the corn tortillas in a separate skillet or over a flame until pliable.
- Assemble the tacos by spooning the black bean and corn mixture onto each tortilla. Top with sliced avocado and chopped cilantro.
- Serve with lime wedges on the side for an extra zing.
Notes
- Adjust spices according to your taste preferences.
- These tacos can be customized with additional toppings like salsa or cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Black Bean, Corn, Vegetarian, Tacos, Quick Meal