# What You Need:
→ Taco Components
01 - 8 small corn or flour tortillas
02 - 1 tablespoon olive oil
03 - 1 small red onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 cup corn kernels (fresh, frozen, or canned and drained)
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon chili powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - ¼ cup fresh cilantro, chopped
→ Avocado Lime Crema
13 - 1 ripe avocado
14 - ⅓ cup sour cream or Greek yogurt
15 - Zest and juice of 1 lime
16 - 1 tablespoon olive oil
17 - 1 small garlic clove
18 - ¼ teaspoon salt
19 - 2 tablespoons fresh cilantro, chopped
20 - 1 to 2 tablespoons water (to thin as needed)
→ For Serving
21 - ½ cup shredded lettuce or cabbage
22 - ½ cup cherry tomatoes, quartered
23 - Additional cilantro and lime wedges for garnish
# Steps:
01 - Combine avocado, sour cream or Greek yogurt, lime zest and juice, olive oil, garlic, salt, and cilantro in a blender or food processor. Blend until smooth. Add water gradually to reach desired consistency. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté red onion for 2 minutes, then add garlic and red bell pepper and cook for an additional 3 minutes until softened. Stir in black beans, corn, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 3 to 4 minutes until heated through and flavors combine. Remove from heat and fold in fresh cilantro.
03 - Heat tortillas in a dry skillet over medium heat for approximately 30 seconds per side or alternatively wrap in foil and warm in a low-temperature oven.
04 - Layer each tortilla with shredded lettuce or cabbage, spoon the black bean and corn mixture, add cherry tomatoes, and drizzle with avocado lime crema. Garnish with additional cilantro and lime wedges.
