Black Bean Corn Vegetarian Tacos
Delicious and healthy vegetarian tacos filled with black beans, corn, and fresh vegetables, perfect for any meal.
Equipment
- skillet
- cutting board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 1 can Black beans 15 oz, drained and rinsed.
- 1 cup Corn kernels Fresh, frozen, or canned.
- 1 small Red onion Finely chopped.
- 1 medium Red bell pepper Diced.
- 2 cloves Garlic Minced.
- 1 teaspoon Cumin Adds warmth and depth.
- 1 teaspoon Chili powder For a bit of spice.
- to taste Salt Adjust according to preference.
- to taste Pepper Adjust according to preference.
- 8 small Corn tortillas For serving.
- 1 medium Avocado Sliced, for topping.
- to taste Fresh cilantro Chopped, for garnish.
- as needed Lime wedges For serving.
Instructions
- Drain and rinse the canned black beans under cold water and set aside.
- If using fresh corn, cut the kernels off the cob. For frozen corn, measure out a cup and let it thaw. If using canned corn, just drain it.
- In a skillet, heat a little olive oil over medium heat. Add the corn and sauté for about 3-4 minutes until warmed through and slightly caramelized.
- Add the prepared black beans, chopped red onion, and diced bell pepper to the skillet. Stir gently to combine and season with cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until heated through.
- Warm the corn tortillas in a separate skillet or over a flame until pliable.
- Assemble the tacos by spooning the black bean and corn mixture onto each tortilla. Top with sliced avocado and chopped cilantro.
- Serve with lime wedges on the side for an extra zing.
Notes
These tacos are versatile and can be customized with various toppings and ingredients.