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Hearty Black Bean & Corn Tacos with Avocado Salsa

Hearty Black Bean & Corn Tacos with Avocado Salsa

Ingredients (Serves 1)

Black Beans200 g
Corn90 g
Corn Tortillas3 pcs
Avocado60 g
Red Onion30 g
Cilantro10 g
Lime0.5 pcs
Olive Oil0.5 tbsp
Cumin0.5 tsp
Chili Powder0.5 tsp
Salt0.3 tsp
Black Pepper0.1 tsp

Instructions

1
Rinse and drain the canned black beans and corn.
2
Finely dice the red onion and chop the cilantro. Dice the avocado and combine with half of the red onion, cilantro, and a squeeze of lime juice for the avocado salsa. Season with a pinch of salt.
3
Heat olive oil in a skillet over medium heat. Add the remaining red onion and sauté for 2-3 minutes until softened.
4
Add the black beans and corn to the skillet. Season with cumin, chili powder, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until heated through and fragrant.
5
While the bean mixture cooks, warm the corn tortillas in a dry skillet or microwave according to package instructions.
6
Assemble the tacos: spoon the black bean and corn mixture into the warm tortillas, then top generously with the avocado salsa.
Hearty Black Bean & Corn Tacos with Avocado Salsa
Featured Recipe
Lunch
18 min
Medium
Quick Meal

Hearty Black Bean & Corn Tacos with Avocado Salsa

Flavorful and satisfying vegetarian tacos featuring seasoned black beans and corn, topped with a vibrant avocado salsa, all nestled in warm corn tortillas. A delicious and budget-friendly Mexican-inspired meal.

18 min
1 servings
MEDIUM
Lunch
18 min
Medium
Nutrition Facts
552
Calories
18g
Protein
84g
Carbs
17g
Fat
🎉
✨
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Ingredients

Servings:
1
Vegetables & Herbs1
  • Red Onion30 g
Pantry Staples3
  • Olive Oil0.5 tbsp
  • Salt0.3 tsp
  • Black Pepper0.1 tsp
Additional Items8
  • Black Beans200 g
  • Corn90 g
  • Corn Tortillas3 pcs
  • Avocado60 g
  • Cilantro10 g
  • Lime0.5 pcs
  • Cumin0.5 tsp
  • Chili Powder0.5 tsp

Instructions

  1. 1
    Step 1

    Rinse and drain the canned black beans and corn.

  2. 2
    Step 2

    Finely dice the red onion and chop the cilantro. Dice the avocado and combine with half of the red onion, cilantro, and a squeeze of lime juice for the avocado salsa. Season with a pinch of salt.

  3. 3
    Step 3

    Heat olive oil in a skillet over medium heat. Add the remaining red onion and sauté for 2-3 minutes until softened.

  4. 4
    Step 4

    Add the black beans and corn to the skillet. Season with cumin, chili powder, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until heated through and fragrant.

  5. 5
    Step 5

    While the bean mixture cooks, warm the corn tortillas in a dry skillet or microwave according to package instructions.

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