Black Bean Corn Vegetarian Tacos (Printer-Friendly Version)
Savor quick vegetarian tacos featuring black beans, corn, and fresh vegetables for a wholesome meal.
# What You'll Need:
→ Main Filling
01 -
1 can (15 ounces) black beans, drained and rinsed
02 -
1 cup corn kernels, fresh, frozen, or canned, 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 and freshly ground black pepper, to taste
→ Tortillas and Toppings
09 -
8 small corn tortillas
10 -
1 avocado, sliced
11 -
Fresh cilantro, chopped, for garnish
12 -
Lime wedges, for serving
# Steps to Follow:
01 -
Drain and rinse the black beans thoroughly under cold water to reduce sodium and remove canning liquid. Set aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the corn kernels and sauté for 3 to 4 minutes until warmed through and slightly caramelized.
03 -
Add the red onion, bell pepper, and garlic to the skillet with the corn. Sauté for an additional 3 to 4 minutes until vegetables are softened.
04 -
Add the black beans, cumin, chili powder, salt, and pepper to the skillet. Gently stir to combine and cook for another 3 to 4 minutes, ensuring all ingredients are heated through and flavors are well blended.
05 -
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or until soft and pliable.
06 -
Spoon a generous amount of the black bean and corn mixture onto each tortilla. Top with avocado slices and fresh cilantro. Serve immediately with lime wedges on the side.
# Additional Tips:
01 -
For enhanced flavor, warm tortillas over an open flame for a few seconds on each side to add a subtle char.
02 -
Ensure vegetables are evenly diced for balanced texture in each bite.
03 -
Taste the filling before assembling and adjust seasoning as needed.