Black Bean Tacos
Flavorful black beans combined with sweet corn, served in warm tortillas with crisp lettuce, fresh avocado, and a zesty salsa.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 4
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $2.44/serving
Dietary
- Dairy-Free
- Egg-Free
- Halal
- High-Fiber
- Kosher
- Nut-Free
- Pescatarian
- Soy-Free
- Vegan
- Vegetarian
Tags
- budget-friendly
- healthy
- quick
- savory
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion (medium, chopped)
- 2 clove garlic (minced)
- 15 ounce black beans (rinsed, drained)
- 15 ounce corn (drained)
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 cup vegetable broth
- 8 flour tortillas (small)
- 2 cup romaine lettuce (shredded)
- 1 avocado (diced)
- 0.5 cup mild salsa (no peppers)
- 1 lime (cut into wedges)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and cook until softened, about 3 minutes.
- Stir in minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 30 seconds until fragrant.
- Add rinsed black beans, drained corn, and vegetable broth. Bring to a simmer and cook for 5 minutes, mashing some of the beans with the back of a spoon for a creamier texture. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- While the beans are cooking, warm the flour tortillas according to package directions. Prepare your toppings: shred romaine lettuce and dice avocado.
- Assemble tacos by spooning the black bean and corn mixture into warm tortillas. Top with shredded romaine lettuce, diced avocado, mild salsa, and a squeeze of lime juice.
Notes
Look for a mild salsa without peppers to accommodate your preferences. For extra convenience, pre-minced garlic can be used.
Nutrition (per serving)
- Calories: 440
- Protein: 17 g
- Carbohydrates: 65 g
- Fat: 14.5 g
- Fiber: 15 g
- Sodium: 780 mg
- Saturated Fat: 2 g
- Sugar: 7 g