Black Bean and Corn Tacos

These healthy Black Bean and Corn Tacos have a spicy black bean and corn filling. They are a quick and easy meal. 

🧾 Ingredients

• Onion: Adds a sweet, savory pungent flavor.
• Olive oil: For cooking the onion.
• Garlic: Adds a pungent flavor.
• Black beans: I like black beans for the mild flavor. You could also use pinto beans or your favorite beans.
• Salsa: You could use homemade salsa, homemade mild pico de gallo, or your favorite.
• Spices: I used chili powder, cumin, paprika, cayenne pepper, Mexican oregano for the taco flavors. You could customize the spices to your liking.
• Corn: Adds a sweet flavor. You could also use bell pepper.
• Taco shells: I used hard corn taco shells when posting this. You could also use soft corn tortillas. Since posting this recipe I found out that I am corn intolerant. If you need corn-free taco shells, Siete has grain free taco shells.
• Salt and pepper: Enhances flavors and adds flavor.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

📖 Variations / Additions

• Pinto beans, chickpeas, or lentils
• Bell pepper
• Mushrooms
• Walnut Taco Meat
• Avocado
• Tofu Sour Cream
• Guacamole

🔪 Instructions

1. Heat olive oil in a skillet on medium heat. Add onion and cook until translucent.
2. Add garlic and cook 30 seconds.
3. Add black beans, salsa, and spices. Cook until salsa cooks down, about 8-10 minutes. Mash about half the beans into the salsa mixture.
4. Add corn and cook until heated through.
5. Warm taco shells and fill with black bean mixture and toppings.

🥡 Storage

The black bean and corn mixture lasts about 5 days in the fridge. To keep the taco shells from getting soggy, it's best to make the tacos right before eating them.