Terrific Vegan Tacos

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)

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.

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Terrific Vegan Tacos