Black Bean Corn Vegetarian Tacos (Printer-Friendly)
Wholesome tacos filled with black beans, corn, and veggies, topped with avocado and cilantro—a flavor-packed vegetarian option.
# List of Ingredients:
→ Filling
01 -
1 can (15 ounces) black beans, drained and rinsed
02 -
1 cup corn kernels, fresh, frozen and thawed, or canned and drained
03 -
1 small red onion, finely chopped
04 -
1 red bell pepper, diced
05 -
2 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon chili powder
08 -
Salt, to taste
09 -
Black pepper, to taste
→ For Serving
10 -
8 small corn tortillas
11 -
1 avocado, sliced
12 -
Fresh cilantro, chopped, for garnish
13 -
Lime wedges
# Preparation Steps:
01 -
Drain and rinse black beans under cold water to remove excess sodium and canning liquid, then set aside.
02 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add red onion and red bell pepper, and sauté for 3 minutes until softened. Stir in garlic and cook for 1 additional minute until fragrant.
03 -
Add corn kernels to the skillet and cook for 3–4 minutes, stirring occasionally, until the corn is slightly golden. Sprinkle in the cumin, chili powder, salt, and black pepper, mixing well to coat the vegetables.
04 -
Add the drained black beans to the skillet. Cook for an additional 3–4 minutes, stirring gently, until the mixture is heated through and flavors have melded.
05 -
Heat corn tortillas on a dry skillet over medium heat for about 20 seconds per side until pliable and warm.
06 -
Spoon the black bean and corn filling into each tortilla. Top with sliced avocado and chopped cilantro. Serve immediately with lime wedges on the side.
# Additional Suggestions:
01 -
For maximum flavor, allow the filling to cool slightly before assembling to avoid soggy tortillas. Taste and adjust seasonings before serving. Tortillas are best enjoyed freshly warmed to retain pliability.