Description
These Black Bean and Corn Tacos offer a delightful mix of textures and flavors with seasoned legumes, sweet corn, creamy avocado, and zesty cabbage slaw.
Ingredients
Scale
2 cans (15 oz) Black Beans
2 cups Sweet Cor
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Smoked Paprika
1 tablespoon Ground Cumi
1 teaspoon Raw Honey
2 tablespoons Fresh Lime Juice
2 cups Red Cabbage
2 ripe Avocado
8–10 small Corn Tortillas
1/2 cup Fresh Cilantro
Instructions
- Sear the Corn: Heat one tablespoon of Extra Virgin Olive Oil in a skillet over medium-high heat. Add corn and char
- Season the Beans: Lower heat, add drained black beans, cumin, smoked paprika, and salt. Stir until warmed through
- Deglaze and Sweeten: Add Raw Honey and lime juice. Scrape up browned bits from the skillet
- Prepare the Slaw: Toss shredded red cabbage with lime juice and salt. Massage slightly
- Char the Tortillas: Warm tortillas over a flame or in a skillet until pliable
- Assemble the Tacos: Spread mashed avocado on tortillas, add bean and corn mixture, slaw, and fresh cilantro
Notes
Use a cast-iron skillet for optimal heat retention and char on the corn.
Warm tortillas prior to filling to prevent breakage.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Skillet cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 tacos
- Calories: 340 kcal
- Sugar: 4 g
- Sodium: 616 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 14 g
- Protein: 12 g
- Cholesterol: 0 mg