Black Bean & Corn Tacos Recipe

​There's something undeniably satisfying about biting into a warm, flavorful taco filled with hearty black beans and sweet corn.

This classic combination not only delights the taste buds but also provides a nutritious meal that's quick and easy to prepare.

Whether you're hosting a casual dinner with friends or seeking a fuss-free weeknight meal, these Black Bean & Corn Tacos are sure to become a favorite in your culinary repertoire.

So, let's dive into the step-by-step process to create this delectable dish.​

Ingredients:

For the Filling:

• 1 tablespoon vegetable oil​

• 1 medium onion, finely chopped​

• 3 cloves garlic, minced​

• 1 teaspoon ground cumin​

• 1 teaspoon chili powder​

• 1/2 teaspoon smoked paprika​

• 1/4 teaspoon cayenne pepper (optional, for added heat)​

• 1 can (15 ounces) black beans, drained and rinsed​

• 1 cup fresh or frozen corn kernels​

• 1/2 cup salsa or diced tomatoes​

• Salt and freshly ground black pepper, to taste​

For the Slaw:

• 2 cups green cabbage, thinly sliced

• 1/2 cup red onion, thinly sliced​

• 1/4 cup fresh cilantro, chopped​

• Juice of 1 lime​

• 1 tablespoon olive oil​

• 1 teaspoon maple syrup or honey​

• Salt and freshly ground black pepper, to taste​

For Assembly:

• 8 small corn or flour tortillas

• 1 avocado, sliced​

• Fresh cilantro leaves, for garnish​

• Lime wedges, for serving​

Instructions:

1. Prepare the Slaw:

   • In a large bowl, combine the thinly sliced green cabbage, red onion, and chopped cilantro.​

   • In a small bowl, whisk together the lime juice, olive oil, maple syrup (or honey), salt, and freshly ground black pepper.​

   • Pour the dressing over the cabbage mixture and toss well to combine.​

   • Cover and refrigerate the slaw until ready to use, allowing the flavors to meld.​

2. Prepare the Black Bean and Corn Filling:

   • Heat the vegetable oil in a large skillet over medium heat.​

   • Add the finely chopped onion and sauté for 3-4 minutes until translucent.​

   • Stir in the minced garlic and cook for an additional 1 minute until fragrant.​

   • Add the ground cumin, chili powder, smoked paprika, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices.​

   • Add the drained and rinsed black beans, corn kernels, and salsa (or diced tomatoes) to the skillet. Stir to combine all ingredients.​

   • Season with salt and freshly ground black pepper to taste.​

   • Cook the mixture for 5-7 minutes, stirring occasionally, until heated through and the flavors have melded.​

3. Warm the Tortillas:

   • While the filling is cooking, warm the tortillas.​

   • Heat a separate skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side until warm and pliable.​

   • Alternatively, wrap the tortillas in a damp paper towel and microwave for 30 seconds to 1 minute.​

4. Assemble the Tacos:

   • Place a generous spoonful of the black bean and corn filling onto each warm tortilla.​

   • Top with a portion of the prepared slaw.​

   • Add slices of avocado on top.​

   • Garnish with fresh cilantro leaves.​

   • Serve the tacos with lime wedges on the side for squeezing over the top.​

Tips to make it even more delicious:

• Variations: Feel free to customize your tacos by adding toppings such as crumbled feta or cotija cheese, a dollop of sour cream or Greek yogurt, or a splash of hot sauce for extra heat.​

• Make-Ahead: Both the slaw and the black bean and corn filling can be prepared ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat the filling gently on the stovetop before assembling the tacos.​

• Gluten-Free Option: Use corn tortillas to make this recipe gluten-free.

These Black Bean & Corn Tacos are a delightful blend of flavors and textures, offering a satisfying meal that's both nutritious and easy to prepare.

Whether you're a seasoned cook or a kitchen novice, this recipe is sure to impress and become a staple in your meal rotation.

Enjoy your cooking!​💖👇