Easy Skillet Black Bean Corn Tacos with Avocado Crema
A vibrant, protein-packed taco filling featuring sautéed black beans and sweet corn, served in warm tortillas and topped with a creamy, tangy avocado crema. This quick, one-pan meal is perfect for busy weeknights and is naturally vegetarian and gluten-free adaptable.
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 medium red onion finely diced
- 2 cloves garlic minced
- 1 can black beans 15 oz, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 8 small corn or flour tortillas warmed
- 1/2 cup avocado crema store-bought or homemade (see notes)
Notes
Storage: Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave. Make-Ahead: The bean and corn filling can be made up to 2 days in advance and reheated before serving. Avocado Crema: For a quick homemade version, blend 1 ripe avocado, 1/4 cup plain Greek yogurt or sour cream, 2 tbsp lime juice, 1 small garlic clove, and a pinch of salt until smooth. Variations: Add a diced bell pepper to the skillet with the onions for extra veggies. For a spicy kick, add a pinch of cayenne pepper to the bean mixture. Serve with a side of Mexican-style rice or a simple green salad.