Black Bean Tacos with Avocado Corn Salsa
on Jul 31, 2019, Updated Jul 09, 2024
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These Black Bean Tacos with Avocado Corn Salsa couldn’t be easier to make and are perfect for taco night! Full of Mexican flavor, you’ll love these healthy vegetarian tacos.
I’m a day late getting these Black Bean Tacos with Avocado Corn Salsa to you for taco Tuesday, but let’s be real, any day is a good day for tacos! It’s be way to long since I came up with a new taco recipe. I have a whole tacos category in the recipe section of my blog and it needed some love.
For this taco recipe I decided to go vegetarian. I currently only have three vegetarian tacos. These Sofritas Tacos, which put Chipotle’s sofritas to shame. These Butternut Squash, Black Bean and Kale Tacos are a must for fall. Then my favorite, Egg, Green Chile and Cheese Breakfast Tacos, because who doesn’t want tacos for breakfast?
When it comes to vegetarian tacos, especially ones that have a filling as simple as beans, that they need a heavy dose of flavor from toppings. In the case of these black bean tacos that hit of flavor comes from the avocado corn salsa. The ingredients for the salsa are simple, corn, avocado, lime juice, cumin, salt and pepper. Even in their simplicity they still pack a punch of flavor and texture.
For extra flavor I used fire roasted corn which I buy at Whole Foods or Trader Joes. This is the shortcut version, but if you have the time and are using fresh corn I highly recommend grilling it and getting that flavorful char. Below is the simplest method I know for grilling corn.
How to Grill Corn
- Heat your grill to high heat, about 450° F.
- Place the corn on the grill in it’s husk. There’s no need to remove the husk or the silk. The silk should actually be easier to peel off after the corn has been grilled.
- Grill the corn with the lid down for 15-20 minutes turning it every 5 minutes or so. Remove from the grill and peel back the husks and silk.
Enjoy the grilled corn immediately with a compound butter, such as this herb butter, or wait until it’s cooled enough that you can cut it off the cob. Along with using grilled corn or short cut, frozen fire roasted corn in the salsa for these tacos, I also like to use it in several of my summer salads and side dishes.
This Grilled Zucchini Corn Salad with Lemon Basil Vinaigrette has been a favorite of mine this summer. If you like southwest flavors more, meaning cilantro, I highly recommend this Grilled Zucchini Corn Tomato Salad. Honestly, grilled corn can replace regular corn in just about any recipe and you’ll be amazed at how much extra flavor it gives the dish.
The black bean filling for these tacos is equally as easy to make as the salsa. Start by sautéing diced onion in a saucepan. Once the onions are soft add in a can of diced green chiles, cumin, chili powder, granulated garlic, two cans of black beans, cilantro and water to keep the mixture from sticking to the bottom of the pan.
The bean mixture is simmered for about 8 minutes and then mash half the beans or all of them if you prefer more of a refried bean consistency. Squeeze in lime juice and add in hot sauce if you want a spicy filling. These tacos couldn’t be any easier to make and can be on your table in 30 minutes or less. They’re great for taco Tuesday, meatless Monday or any time that taco craving hits you!
More Taco Recipes
Shrimp Tacos with Avocado Salsa Verde
Sweet Potato, Black Bean and Egg Breakfast Tacos
Sweet and Spicy Ancho Chile Short Rib Tacos
Black Bean Tacos with Avocado Corn Salsa
Ingredients
Tacos
- 2 teaspoons olive oil
- 1/2 cup diced onion
- 4 ounces canned diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon granulated garlic
- 2 cans black beans rinsed and drained
- 2 tablespoons chopped cilantro
- 1/3 cup water
- 1/2 of a lime juiced
- Kosher salt and fresh ground black pepper to taste
- Hot sauce to taste optional
- Crumbled Queso Fresco cheese optional
- 8 corn tortillas
Salsa
- 1 cup grilled or defrosted fire roasted corn
- 1 avocado peeled and diced
- 1/2 of a lime juiced
- 1 teaspoon ground cumin
- Kosher salt and fresh ground black pepper to taste
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the onions and season with a little salt. Sauté for 3-4 minutes then add in the green chiles, cumin, chili powder and garlic, stir to combine.
- Pour in the beans, cilantro and water. Stir, cover with a lid and reduce the heat to simmer. Cook for 5 minutes, then remove the lid and mash up half or all of the bean mixture. Remove from heat, squeeze in the lime juice and season with salt and pepper. Keep the beans covered until ready to serve.
- In a medium sized bowl combine all of the ingredients for the salsa. Taste for seasoning.
- For serving, warm the tortillas and fill with some of the black beans. Top with the salsa, crumbled queso fresco and cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
id love some healthy delicious recipes…. need to lose some lbs….but want good tasty food still!!!!!