Simple Black Bean Tacos with Corn and Avocado Salsa Recipe
Daily Value: 40%
Balanced, High-Fiber, Low-Sodium
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||540µg||135%|
|Fatty acids, total monounsaturated||25g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
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 avocados, diced
- 1 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)
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.
Recipe DetailsServings: 2
Total time: 25 minutes
Special Designations: Low-fat, Vegetarian, Kid-friendly, Healthy
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