Easy Skillet Black Bean Corn Tacos with Avocado
A vibrant, budget-friendly meal that comes together in under 30 minutes. The savory black bean and corn filling is perfectly seasoned and served in warm tortillas with creamy avocado for a satisfying, vegetarian-friendly dinner.
Ingredients
Ingredients
- 1 tbsp olive oil or avocado oil
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 can black beans 15 oz can, drained and rinsed
- 1 cup frozen corn thawed, or canned
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 8 small corn tortillas or flour tortillas
- 1 large avocado sliced or diced
- 1/4 cup fresh cilantro chopped, for garnish
- 1 medium lime cut into wedges for serving
Notes
Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. Make-Ahead: The filling can be made up to 2 days in advance. Simply reheat before assembling tacos. Variations: Add a dash of hot sauce for heat, or top with shredded cheese, salsa, or sour cream (if not vegan). For a gluten-free meal, ensure you use certified gluten-free corn tortillas. Serving Suggestion: These tacos pair wonderfully with a simple side salad or Mexican-style rice.