Black Bean and Corn Tacos
Black Bean and Corn Tacos are a vibrant and delicious vegetarian option that will bring a fiesta to your dinner table. These tacos feature crunchy corn tortillas filled with hearty black beans, sweet corn, and fresh toppings, creating a delightful burst of flavor in every bite. Perfect for Taco Tuesdays or casual family dinners, this easy-to-make recipe is sure to impress your guests and satisfy your cravings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4 (2 tacos per serving) 1x
- Category: Main
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 8 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup fresh corn kernels (or frozen)
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Gather all ingredients. Rinse canned black beans under cold water and drain.
- In a skillet over medium heat, add a splash of olive oil and sauté fresh corn for 5-7 minutes until slightly caramelized.
- Add the rinsed black beans and chopped red onion to the skillet, stirring gently to combine.
- Squeeze lime juice over the mixture, seasoning with salt and pepper to taste; stir well.
- Warm tortillas in another pan or microwave for about 30 seconds on each side until pliable.
- Assemble tacos by spooning the black bean mixture onto each tortilla. Top with chopped cilantro and additional lime juice if desired.
Nutrition
- Serving Size: 2 tacos (approx. 200g)
- Calories: 350
- Sugar: 3g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: - For added creaminess, consider topping with diced avocado or crumbled feta cheese. - Spice it up by adding jalapeños or your favorite hot sauce. - Leftover filling can be stored in an airtight container in the fridge for up to three days.