Spicy Black Bean and Corn Tacos with Avocado Salsa and Rice
Flavorful vegetarian tacos filled with seasoned black beans and corn, topped with fresh avocado salsa, served with a side of brown rice for a complete and satisfying meal.
Ingredients
- Cooked brown rice50 g
- Bell pepper (any color)50 g
- Onion50 g
- Bell pepper (any color)50 g
- Olive oil5 ml
- Salt1 g
- Black pepper0.5 g
- Canned black beans, rinsed and drained150 g
- Canned or frozen corn100 g
- Chili powder3 g
- Cumin2 g
- Smoked paprika2 g
- Medium tortillas (corn or wheat, dairy-free)3 pcs
- Avocado80 g
- Lime0.5 pcs
- Salsa50 g
Instructions
- 1Step 1
Dice the bell pepper and onion into small pieces.
- 2Step 2
Heat olive oil in a skillet over medium heat. Add bell pepper and onion and cook for 5 minutes until softened.
- 3Step 3
Add the rinsed black beans and corn to the skillet. Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- 4Step 4
Cook for 5-7 minutes, stirring occasionally, until the beans and corn are heated through and slightly tender. Mash a few beans with a spoon if desired for a creamier texture.
- 5Step 5
While the filling cooks, prepare the avocado salsa. Dice the avocado and place in a small bowl. Squeeze the juice from half the lime over the avocado. Add a pinch of salt and mash lightly with a fork.
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