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.
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.
In a separate pan or directly over the flame, warm the corn tortillas for about 30 seconds on each side.
Spoon the bean and veggie mixture onto each tortilla. Top with avocado slices and garnish with fresh cilantro.
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
Directions
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.
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.
In a separate pan or directly over the flame, warm the corn tortillas for about 30 seconds on each side.
Spoon the bean and veggie mixture onto each tortilla. Top with avocado slices and garnish with fresh cilantro.
Serve the tacos with lime wedges on the side for a zesty squeeze.