Black Bean and Corn Tacos
A vibrant and crunchy taco filled with corn salad and black beans, perfect for a quick weeknight meal or light lunch.
Ingredients
Main ingredients
- 1 15 oz can black beans, drained and rinsed Or 1.5 cups cooked black beans.
- 2 cups corn kernels Fresh off the cob or thawed frozen corn.
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 whole avocado, diced For creaminess.
- 2 tablespoons juice of lime About 1 lime.
- 1/4-1/2 cup fresh cilantro, roughly chopped
- taco shells or corn tortillas, warmed
- pickled onions, for topping (optional)
- salt and freshly ground black pepper To taste.
Instructions
Preparation
- In a large mixing bowl, combine corn, black beans, red onion, and cherry tomatoes. Mix gently to combine.
- Add the diced avocado and drizzle lime juice over the salad. Toss gently so the avocado holds shape.
- Stir in chopped cilantro. Season with salt and black pepper to taste. Adjust lime or salt as needed.
Assembly
- Warm taco shells or corn tortillas in a dry skillet or oven for a few minutes until pliable and slightly charred at the edges.
- Spoon the corn and bean salad into the warm shells or tortillas. Top with pickled onions if using and serve immediately.
Notes
For best freshness, serve immediately after assembling. You can also customize toppings and use variations such as Greek yogurt or queso fresco instead of avocado.