Name: Black Bean and Corn Tacos
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 cans (15 oz) black beans, drained and rinsed; 1 1/2 cups corn kernels (fresh, frozen, or canned); 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1 lime (juiced); Salt and pepper (to taste); 8 small corn tortillas (warmed); 1 avocado (sliced); 1/2 cup fresh salsa; 2 tablespoons fresh cilantro (chopped)

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Black Bean and Corn Tacos

Zesty black beans and charred corn tossed with lime and spices, piled into warm tortillas with avocado and fresh salsa.

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Prep Time 15

Cook Time 15

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

2 cans (15 oz) black beans, drained and rinsed
1 1/2 cups corn kernels fresh, frozen, or canned
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 lime juiced
Salt and pepper to taste
8 small corn tortillas warmed
1 avocado sliced
1/2 cup fresh salsa
2 tablespoons fresh cilantro chopped

Method

Heat the olive oil in a large skillet over medium heat.
Add the black beans, corn, chili powder, ground cumin, and smoked paprika, and cook for 5-7 minutes, stirring occasionally, until the corn is lightly charred and the beans are heated through.
Stir in the lime juice and season with salt and pepper to taste; remove from heat.
Warm the corn tortillas in a dry skillet or over an open flame until pliable and lightly toasted.
Fill each tortilla with the black bean and corn mixture, then top with sliced avocado, fresh salsa, and chopped cilantro before serving.

Black Bean and Corn Tacos