Black Bean Corn Vegetarian Tacos (Ready-to-Print Version)
Fresh black beans and corn blend with veggies and simple spices for a nourishing, flavorful plant-based meal.
# What You’ll Need:
→ Filling
01 -
1 can (15 oz) black beans, drained and rinsed
02 -
1 cup corn kernels, fresh, frozen and thawed, or drained canned
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
→ Tortillas and Garnish
10 -
8 small corn tortillas
11 -
1 avocado, sliced
12 -
Fresh cilantro, chopped, for garnish
13 -
Lime wedges, for serving
# Step-by-Step Guide:
01 -
Drain and rinse black beans under cold water to remove excess sodium. Set aside.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add corn kernels and sauté for 3 to 4 minutes until warmed through and slightly caramelized.
03 -
Add chopped red onion, diced red bell pepper, and minced garlic to the skillet. Sauté for 4 minutes until vegetables are softened.
04 -
Stir in the drained black beans, cumin, chili powder, salt, and pepper. Cook for another 3 to 4 minutes, stirring occasionally, until the mixture is well heated and aromatic.
05 -
Warm corn tortillas in a dry skillet over medium heat for 20 to 30 seconds per side until pliable, or wrap in foil and heat in a low oven for 5 minutes.
06 -
Spoon the black bean and corn mixture onto each tortilla. Top with sliced avocado and chopped cilantro. Serve immediately with lime wedges on the side.
# Handy Tips:
01 -
For additional flavor, roast corn and bell pepper before adding to the skillet.
02 -
Rinsing canned beans and corn reduces sodium content and improves fresh taste.
03 -
Warming tortillas enhances flexibility and prevents cracking during assembly.
04 -
Do not overfill tortillas to maintain structure and avoid tearing.
05 -
Add diced jalapeño or hot sauce for a spicier profile.