Black Bean Tacos

Name: Black Bean Tacos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 yellow onion (small, diced); 2 clove garlic (minced); 2 can black beans (rinsed and drained); 0.5 cup vegetable broth; 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 18 corn tortillas (small); 1.5 cup frozen corn (thawed); 0.5 cup red onion (finely diced); 0.25 cup fresh cilantro (chopped); 1 lime (juiced); 2 avocados (sliced)

Hearty black bean tacos served in warm corn tortillas with a vibrant corn salsa and creamy avocado slices, perfect for a quick and satisfying dinner.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $1.55/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Fiber
Kosher
Halal

Ingredients

1 tablespoon olive oil
1 yellow onion (small, diced)
2 clove garlic (minced)
2 can black beans (rinsed and drained)
0.5 cup vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
18 corn tortillas (small)
1.5 cup frozen corn (thawed)
0.5 cup red onion (finely diced)
0.25 cup fresh cilantro (chopped)
1 lime (juiced)
2 avocados (sliced)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced small yellow onion and cook for 5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed and drained black beans, 1/2 cup vegetable broth, chili powder, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash about half of the beans with a fork or potato masher to create a creamier texture. Simmer for 8-10 minutes, allowing the flavors to meld.
While the beans are simmering, prepare the corn salsa: In a medium bowl, combine the thawed frozen corn, finely diced red onion, chopped fresh cilantro, and juice of 1 lime. Stir well.
Warm the small corn tortillas according to package directions (microwave, oven, or skillet).
Assemble the tacos by filling each warm tortilla with the black bean mixture, topping with corn salsa and sliced avocado. Serve immediately.

Notes

For extra spice, add a pinch of cayenne pepper to the black bean mixture. Leftover components can be stored separately in the refrigerator for up to 2 days.

Nutrition (per serving)

Calories: 410
Protein: 18.2 g
Carbohydrates: 65.5 g
Fat: 11.8 g
Fiber: 14.5 g
Sodium: 780 mg
Saturated Fat: 1.7 g
Sugar: 5.1 g