Black Bean and Corn Tacos
Quick, satisfying, nutritious, and flavorful Black Bean and Corn Tacos recipe. Perfect balance of protein-rich black beans, sweet corn, and aromatic spices.
Ingredients
- 2 15 oz cans black beans, drained and rinsed
- 2 cups fresh or frozen corn kernels
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 lime juiced
- Salt and pepper to taste
- 12 corn or flour tortillas
- Optional toppings: Diced tomatoes Shredded lettuce, Avocado or guacamole, Fresh cilantro, Shredded cheese, Sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 3-4 minutes until they become translucent.
- Add minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- Stir in the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
- Add black beans, cumin, and chili powder. Stir to combine and cook for 5 minutes, allowing the flavors to meld together.
- Squeeze fresh lime juice over the mixture and season with salt and pepper to taste.
- Warm your tortillas either in the microwave wrapped in damp paper towels, or directly over a gas flame for added char.
- Assemble tacos with the black bean and corn mixture, then add your preferred toppings.