Simple Black Bean Tacos with Corn and Avocado Salsa

Simple Black Bean Tacos with Corn and Avocado Salsa
Contributor
Avocado Tacos
Jane Bruce
Avocado Tacos

Oh, tacos. Toss some stuff in a tortilla and call it delicious. Traditionally, tacos are made with corn tortillas but my personal preference is flour. Either one will work with this recipe.

Check out Everything You Want to Know About Avocados.

2
Servings
226
Calories Per Serving
Deliver Ingredients

Ingredients

  • avocados, diced
  • red onion, diced
  • Juice of 2 limes
  • 2  tablespoons  chopped cilantro
  • Salt and pepper, to taste
  • 1  tablespoon  olive oil
  • 1  cup  corn
  • One  15 1/2- ounce can black beans
  • 1  teaspoon  chili powder
  • 1  teaspoon  ground cumin
  • 1  teaspoon  ground coriander
  • Corn tortillas
  • 4  tablespoons  sour cream (optional)

Directions

Combine the avocado, half the onions, lime juice, and cilantro in a medium mixing bowl and stir until mixed well. Season with salt and pepper. Set aside.

Heat the olive oil in a medium-sized skillet over medium heat. Add the remaining onions and cook until soft, about 3 minutes. Add the corn and beans and stir. Season with chili powder, cumin, and coriander. Stir until well combined. On a tortilla, place a little less than 2 spoonfuls of the bean mix, then a spoonful of the avocado salsa. Top with sour cream and serve.

Nutritional Facts

Total Fat
16g
23%
Sugar
1g
1%
Saturated Fat
10g
42%
Cholesterol
29mg
10%
Carbohydrate, by difference
16g
12%
Protein
8g
17%
Vitamin A, RAE
99µg
14%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
48mg
5%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
35µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
126mg
18%
Selenium, Se
6µg
11%
Sodium, Na
507mg
34%
Water
118g
4%
Zinc, Zn
2mg
25%

Simple Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Simple Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.