Simple Black Bean Tacos with Corn and Avocado Salsa

Simple Black Bean Tacos with Corn and Avocado Salsa
Staff
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.

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.

Nutrition

Calories per serving:

191 kcal

Daily value:

10%

Servings:

2
  • Carbohydrate, by difference 26 g
  • Protein 6 g
  • Total lipid (fat) 9 g
  • Vitamin A, IU 1445 IU
  • Vitamin A, RAE 117 µg
  • Vitamin C, total ascorbic acid 15 mg
  • Vitamin D 13 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 4 µg
  • Ash 2 g
  • Calcium, Ca 48 mg
  • Carotene, alpha 55 µg
  • Carotene, beta 575 µg
  • Cholesterol 22 mg
  • Choline, total 7 mg
  • Cryptoxanthin, beta 144 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 4 g
  • Fiber, total dietary 4 g
  • Fluoride, F 1 µg
  • Folate, DFE 48 µg
  • Folate, food 48 µg
  • Folate, total 48 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 14 µg
  • Lycopene 1 µg
  • Magnesium, Mg 11 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Phosphorus, P 112 mg
  • Phytosterols 2 mg
  • Potassium, K 308 mg
  • Retinol 54 µg
  • Selenium, Se 3 µg
  • Sodium, Na 414 mg
  • Sugars, total 2 g
  • Water 118 g
  • Zinc, Zn 1 mg
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