Simple Black Bean Tacos with Corn and Avocado Salsa

Avocado Tacos

Jane Bruce


  • 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)

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.


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.

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