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Three corn tortilla tacos filled with black beans and charred corn, topped with avocado, fresh salsa and cilantro, with lime wedges

Black Bean and Corn Tacos

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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 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Method Notes

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
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. 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.
  3. Stir in the lime juice and season with salt and pepper to taste; remove from heat.
  4. Warm the corn tortillas in a dry skillet or over an open flame until pliable and lightly toasted.
  5. Fill each tortilla with the black bean and corn mixture, then top with sliced avocado, fresh salsa, and chopped cilantro before serving.

Notes

Make it heartier: for a "ground beef" style taco, swap half the black beans for about 1 cup of vegetarian burger crumbles, or add them alongside the beans. Canned Worthington Vegetarian Burger, plant-based ground such as Beyond or Impossible, or rehydrated TVP (like in our Vegetarian TVP Sloppy Joes) all work well. Brown the crumbles in the pan with the spices before adding the beans and corn. Some meat analogues contain egg or dairy, so check the label if you are keeping these tacos vegan.

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