Black Bean Tacos with Avocado Corn Salsa
These vegetarian Black Bean Tacos with Avocado Corn Salsa couldn't be easier to make and are perfect for taco night!
Servings: 4 servings
Ingredients
Tacos
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 4 ounces diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 (15 oz) cans black beans drained and rinsed
- 2 tablespoons chopped cilantro
- 1/3 cup water
- 1/2 of a lime, juiced
- Kosher salt and freshly 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 freshly 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 info doesn't include the cheese.
Nutrition
Calories: 457kcal | Carbohydrates: 72g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 153mg | Fiber: 20g | Sugar: 4g | Calcium: 116mg | Iron: 5mg