Save Vibrant, protein-packed tacos featuring spiced black beans, sweet corn, and a creamy avocado lime sauce, perfect for a quick and healthy meal.
I enjoy making these tacos because they are fresh, flavorful, and come together quickly after a busy day.
Ingredients
- 8 small corn or flour tortillas: For the tacos
- 1 tablespoon olive oil: Used for cooking
- 1 small red onion, finely diced: Adds flavor
- 2 cloves garlic, minced: Enhances taste
- 1 red bell pepper, diced: Provides sweetness
- 1 (15 oz / 425 g) can black beans, drained and rinsed: Main protein
- 1 cup corn kernels (fresh, frozen, or canned and drained): Adds sweetness and texture
- 1 teaspoon ground cumin: Spice
- 1 teaspoon smoked paprika: Adds smokiness
- ½ teaspoon chili powder: Mild heat
- ½ teaspoon salt: Seasoning
- ¼ teaspoon black pepper: Seasoning
- ¼ cup fresh cilantro, chopped: Fresh herb
- 1 ripe avocado: For the crema
- ⅓ cup sour cream or Greek yogurt: Creamy base
- Zest and juice of 1 lime: Bright flavor
- 1 small garlic clove: Flavor
- 2 tablespoons fresh cilantro, chopped: Fresh herb
- 1–2 tablespoons water: To thin crema if needed
- ½ cup shredded lettuce or cabbage: For serving
- ½ cup cherry tomatoes, quartered: For serving
- Extra cilantro, lime wedges: Garnish
Instructions
- Prepare the Avocado Lime Crema:
- In a blender or food processor, combine avocado, sour cream (or Greek yogurt), lime zest and juice, olive oil, garlic, salt, and cilantro. Blend until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
- Cook the Black Bean and Corn Mixture:
- Heat olive oil in a large skillet over medium heat. Add red onion and sauté for 2 minutes. Add garlic and bell pepper; cook for 3 minutes more until softened. Stir in black beans, corn, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until heated through and flavors are combined. Remove from heat and stir in fresh cilantro.
- Warm the Tortillas:
- Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in a low oven.
- Assemble the Tacos:
- Layer each tortilla with shredded lettuce or cabbage, a generous spoonful of the black bean and corn mixture, cherry tomatoes, and a drizzle of avocado lime crema. Garnish with extra cilantro and lime wedges.
Save This recipe always brings my family together for a fun and delicious meal that everyone enjoys.
Notes
Add pickled onions or sliced jalapeños for extra flavor and pair with a crisp Mexican lager or citrusy white wine.
Required Tools
Large skillet, blender or food processor, cutting board and knife, spoon and spatula.
Nutritional Information
Per serving (2 tacos): Calories 340, Total Fat 13 g, Carbohydrates 48 g, Protein 10 g.
Save This recipe is a flavorful way to enjoy Mexican-inspired cuisine that’s both healthy and satisfying.
Cooking Questions & Answers
- → What type of tortillas work best?
Small corn tortillas are traditional and gluten-free, but flour tortillas also work well if preferred.
- → How can I make the crema dairy-free?
Substitute sour cream or Greek yogurt with a dairy-free yogurt alternative for a vegan-friendly crema.
- → Can I use canned or frozen corn?
Yes, both canned (drained) and frozen corn kernels can be used with excellent results.
- → What spices enhance the bean and corn mix?
Cumin, smoked paprika, and chili powder bring warmth and subtle smokiness to the filling.
- → How should I warm the tortillas?
Heat tortillas briefly in a dry skillet, about 30 seconds per side, or wrap in foil and warm in the oven.
- → Are there good beverage pairings?
Crisp Mexican lagers or citrusy white wines complement the bright and savory flavors nicely.