Black Bean & Corn Power Tacos

Hearty black beans and sweet corn, seasoned with Tex-Mex spices, loaded into warm tortillas with fresh toppings for a quick and satisfying meal.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 5
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.18/serving

Dietary

• Nut-Free
• Dairy-Free
• Vegetarian
• Vegan
• High-Fiber
• Pescatarian
• Egg-Free
• Low-Sugar

Tags

• quick
• budget-friendly
• spicy
• savory
• fresh
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (medium, diced)
• 1 bell pepper (diced)
• 2 can black beans (rinsed and drained)
• 1 can corn (drained)
• 1 package taco seasoning mix
• 0.25 cup water
• 10 flour tortillas (small)
• 1 cup shredded lettuce
• 0.5 cup salsa
• 1 avocado (large, sliced)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 diced medium yellow onion and 1 diced bell pepper; cook for 3-5 minutes until softened.
2. Stir in 2 cans rinsed and drained black beans, 1 can drained corn, 1 packet taco seasoning mix, and 1/4 cup water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until heated through and slightly thickened.
3. While the bean mixture simmers, warm 10-12 small flour tortillas according to package directions (microwave or dry skillet).
4. To assemble, spoon the black bean and corn mixture into warm tortillas. Top with 1 cup shredded lettuce, 1/2 cup salsa, 1 sliced large avocado, and 1/4 cup chopped fresh cilantro, as desired.

Notes

Prep toppings ahead of time for even faster assembly. The bean and corn mixture can be made in advance and reheated.

Nutrition (per serving)

• Calories: 559
• Protein: 22.8 g
• Carbohydrates: 95.4 g
• Fat: 4.7 g
• Fiber: 13.4 g
• Sodium: 1937 mg
• Saturated Fat: 2.1 g
• Sugar: 8.1 g