8 small corn tortillas
1 can black beans (drained and rinsed)
1 cup corn kernels (fresh or frozen)
1 red bell pepper (diced)
1 avocado (sliced)
½ cup red onion (finely chopped)
2 cloves garlic (minced)
1 tsp cumin powder
1 tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
1
In a skillet, heat olive oil over medium heat. Add red onion, bell pepper, and garlic. Cook until the onions are translucent and the peppers soften.
2
Add black beans, corn, cumin, smoked paprika, salt, and pepper. Stir well and cook for another 5-7 minutes until everything is heated through and flavors meld.
3
In a separate pan or directly over the flame, warm the corn tortillas for about 30 seconds on each side.
4
Spoon the bean and veggie mixture onto each tortilla. Top with avocado slices and garnish with fresh cilantro.
5
Serve the tacos with lime wedges on the side for a zesty squeeze.
Pro Tips:
- For an extra kick, add some chopped jalapeños or a drizzle of your favorite hot sauce.
- Pair these tacos with a side of vegan coleslaw or a refreshing salsa for an even more delightful meal.
Ingredients
8 small corn tortillas
1 can black beans (drained and rinsed)
1 cup corn kernels (fresh or frozen)
1 red bell pepper (diced)
1 avocado (sliced)
½ cup red onion (finely chopped)
2 cloves garlic (minced)
1 tsp cumin powder
1 tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)