Black Bean and Corn Tacos
These zesty black bean and corn tacos are a vibrant vegetarian delight, offering a perfect blend of smoky spices and fresh crunch. They are a simple, wholesome choice for a quick gluten-free dinner that never compromises on taste.
- Prep time: 16 minutes
- Cook time: 21 minutes
- Total time: 37 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 8 corn tortillas
- 1 can black beans, drained
- 1 cup frozen corn, thawed
- 0.5 cup red onion, diced
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 1 tablespoon lime juice
- 0.5 cup fresh cilantro
- 1 avocado, sliced
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Heat olive oil in a skillet over medium heat and sauté the onion until translucent.
- Add the black beans, corn, chili powder, and cumin, cooking for 5 minutes.
- Stir in the lime juice and season with salt to taste.
- Warm the corn tortillas in a dry pan until pliable.
- Spoon the bean and corn mixture into each tortilla.
- Top with avocado slices and fresh cilantro before serving.
Tips
- Toast the corn in the skillet first to get a slightly charred, sweet flavor.
- Use high-quality corn tortillas to ensure they hold up without breaking.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
Frequently Asked Questions
Are these vegan?
Yes, this recipe is naturally vegan and gluten-free.
Can I add cheese?
Yes, crumbled cotija or shredded cheddar are great additions.
How do I store the leftovers?
Store the bean filling in an airtight container for up to 4 days and assemble fresh tacos when ready.