Spicy Black Bean And Corn Tacos Recipes

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SPICY BLACK BEAN AND CORN TACOS



Spicy Black Bean and Corn Tacos image

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Vegetarian     Taco     Bean     Corn     Hazelnut     Cilantro     Avocado     Dinner     Summer

Yield 4 servings

Number Of Ingredients 15

1/4 cup hazelnuts, coarsely chopped
1/4 cup raw pumpkin seeds
2 ears of corn, shucked
1 medium jalapeño, seeded, finely chopped
1 teaspoon crushed red pepper flakes
1/4 cup chopped cilantro, plus more for serving
5 tablespoons olive oil, divided
5 tablespoons fresh lime juice, divided, plus lime wedges for serving
1 1/4 teaspoons kosher salt, divided
1 red onion, coarsely chopped
2 (15-ounce) cans black beans, rinsed, drained
1 tablespoon ground cumin
12 small corn tortillas
1/2 cup sour cream
1 large avocado, thinly sliced

Steps:

  • Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
  • Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
  • Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
  • Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
  • Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
  • Do Ahead
  • Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

BLACK BEAN AND CORN TACOS



Black Bean and Corn Tacos image

We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tablespoons reduced-sodium taco seasoning
2 tablespoons lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 cup shredded reduced-fat Mexican cheese blend
1/2 cup reduced-fat sour cream

Steps:

  • In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.

Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.

SPICY BEAN TACOS



Spicy Bean Tacos image

Provided by Damaris Phillips

Categories     main-dish

Time 9h35m

Yield 6 servings (12 tacos)

Number Of Ingredients 22

2 cups dried pinto beans
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, finely diced
1 red bell pepper, finely diced
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 dried guajillo chile
1/4 teaspoon cayenne pepper, optional
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup grated sharp Cheddar
1 cup fire-roasted tomatoes
1 1/2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
Juice of 1 lime (about 1 1/2 tablespoons)
Kosher salt and freshly ground black pepper
12 crunchy taco shells or warm corn tortillas, store-bought or homemade, recipe follows
2 avocados, sliced
1/2 cup Mexican sour cream (crema)
12 ounces fresh masa

Steps:

  • For the spicy pinto beans: Soak the pinto beans in water to cover overnight. Drain and set aside.
  • Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if using and enough water to just cover the beans and bring to a boil over medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
  • Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
  • Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.
  • For the cabbage: In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
  • For the tacos: To each taco shell or tortilla, add 3 to 4 tablespoons of the spicy bean filling and some avocado slices and cabbage. Drizzle with 1 to 2 teaspoons Mexican sour cream. Serve immediately.
  • Roll the masa into twelve 1-ounce balls; cover them with damp paper towels.
  • Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
  • Cook in 30-second increments, turning a few times, until warmed through and lightly toasted. Keep warm wrapped in clean kitchen towels and repeat with the remaining masa, stacking and rewrapping the tortillas so that they steam and stay pliable.

SWEET CORN AND BLACK BEAN TACOS



Sweet Corn and Black Bean Tacos image

Make and share this Sweet Corn and Black Bean Tacos recipe from Food.com.

Provided by AmyZoe

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 20

2 ears corn, shucked (about 2 cups)
1/4 cup chopped cilantro
3 medium red radishes, thinly sliced into small strips
1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
1 medium jalapeno pepper, seeded and minced
1 tablespoon olive oil
1/4 teaspoon sea salt
1/2 cup feta to 2/3 c feta, to taste
30 ounces black beans, rinsed and drainked (or 3 cups cooked black beans)
1 tablespoon olive oil
1 small yellow onions or 1 small white onion, chopped
1 tablespoon ground cumin
1/3 cup water
salt, to taste
pepper, to taste
10 small round corn tortillas
1 large avocado, thinly sliced
pickled jalapeno pepper, to taste
salsa verde, to taste
hot sauce, to taste

Steps:

  • To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime/zest and juice, jalapeno, olive oil, and sea salt. Mix well. Stir in 1/4 cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while you prepare the beans.
  • To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.
  • To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
  • Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapenos, salsa, or hot sauce on the side.

Nutrition Facts : Calories 410.2, Fat 15.6, SaturatedFat 3.8, Cholesterol 11.1, Sodium 262.7, Carbohydrate 57.3, Fiber 15.8, Sugar 3.8, Protein 15.7

SPICY BLACK BEAN AND CORN BURGERS



Spicy Black Bean and Corn Burgers image

This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!

Provided by Grumpy's Honeybunch

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 teaspoon dried oregano
½ red bell pepper, diced
1 ear corn, kernels cut from cob
1 (15 ounce) can black beans, drained and rinsed
½ cup plain bread crumbs
4 teaspoons chili powder
1 tablespoon minced fresh cilantro
½ teaspoon ground cumin
½ teaspoon salt
½ cup all-purpose flour, or as needed
1 tablespoon olive oil, or as needed

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes.
  • Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 48.6 g, Fat 8.8 g, Fiber 10.8 g, Protein 11.5 g, SaturatedFat 1.3 g, Sodium 830.5 mg, Sugar 3.3 g

BLACK BEAN AND SWEET CORN TACOS



Black Bean and Sweet Corn Tacos image

Provided by Mary McCartney

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
One 15-ounce can black beans
4 corn taco shells
1 baby gem lettuce, roughly chopped
1 cup baby spinach, roughly chopped
1 cup arugula, roughly chopped
1 Hass avocado, diced
8 cherry tomatoes, quartered
2 tablespoons mayonnaise
1 lime, juiced
Pinch flaky sea salt
8 slices jarred pickled jalapeno
1/2 cup sweet corn, thawed to room temperature
Handful cilantro leaves, to garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
  • Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
  • Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
  • When the taco shells are warm, remove them from the oven.
  • Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.

SPICY BLACK BEAN TACOS



Spicy black bean tacos image

These vegetarian bean tacos, lightly spiced with cumin and smoked paprika, are topped with fresh guacamole and a pomegranate salsa.

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 19

1 tbsp vegetable oil
3 garlic cloves, chopped
3 x 400g cans black beans, drained and rinsed
3 tbsp cider vinegar
1 ½ tbsp honey
1 ½ tbsp smoked paprika
1 ½ tbsp ground cumin
1 small garlic clove
2 tbsp roughly chopped coriander
1 green chilli, sliced
2 avocados, halved and stoned
juice 1 lime
110g pack pomegranate seeds
1 green chilli, finely diced
1small white onion, finely diced
small handful fresh coriander, chopped
8-12 corn or flour tortillas
chipotle or other hot sauce
soured cream or coconut yogurt

Steps:

  • In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
  • The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
  • Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
  • To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

Nutrition Facts : Calories 640 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 12 grams sugar, Fiber 18 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

NACHO PIE WITH SPICY TACO MEAT, BLACK BEANS & CORN



Nacho Pie With Spicy Taco Meat, Black Beans & Corn image

Make and share this Nacho Pie With Spicy Taco Meat, Black Beans & Corn recipe from Food.com.

Provided by rpgaymer

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 lb lean ground beef
1 serrano pepper, chopped
2 tablespoons chili powder
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Mexican oregano
1/2 teaspoon paprika
2 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 (14 ounce) can black beans, rinsed & drained
1 (8 ounce) can corn, rinsed & drained
3 eggs
3/4 cup 2% low-fat milk
1 cup shredded cheddar cheese, divided
6 corn tortillas (6 inch)
pico de gallo

Steps:

  • Preheat oven to 400.
  • In a large skillet, heat the oil over medium-high heat. Add the beef and chili pepper, and fry for about 5 minutes or until beef is well-browned. Drain. Add the spices (chili powder through cayenne), stir, and cook for 1-2 more minutes. Remove from heat, and stir in the black beans and corn. Let cool for at least 5 minutes.
  • In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well.
  • Coat a deep 9-inch pie pan with cooking spray. Lay down the corn tortillas alongside the bottom and side of the pan to form a "tortilla pie crust." It helps to heat up your tortillas in the microwave for a few seconds beforehand to make them more pliable.
  • Pour your beef-egg mixture in the the pie crust and spread it out evenly. Cook for 30 minutes, then remove and top with the rest of the cheese. Cook for a further 5 minutes or until cheese is melted.
  • Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.

Nutrition Facts : Calories 669.1, Fat 31.8, SaturatedFat 13.3, Cholesterol 246.5, Sodium 702.1, Carbohydrate 51.6, Fiber 11.8, Sugar 5.9, Protein 47.3

SPICY BLACK BEAN TACO BAKE



Spicy Black Bean Taco Bake image

Ground beef, black beans, corn, and a spicy jalapeno, Cheddar Bisquick® topping make a great casserole.

Provided by Mathilda Dayan Haniffy

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 pound ground beef
1 (12 ounce) can corn, drained
1 (14 ounce) can black beans
1 cup biscuit baking mix (such as Bisquick®)
½ cup milk
½ cup shredded sharp Cheddar cheese
1 egg
2 tablespoons diced jalapeno peppers
½ cup salsa
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
  • Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
  • Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.
  • Serve topped with salsa and sour cream.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.9 g, Cholesterol 75.3 mg, Fat 18.2 g, Fiber 5 g, Protein 19 g, SaturatedFat 7.7 g, Sodium 748.5 mg, Sugar 3.3 g

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From foodnewsnews.com


SPICY BLACK BEAN AND CORN SALSA - MESS FOR LESS
2019-05-30 Once your corn has gotten a bit of color, add it to a large bowl, along with black beans (rinse them first), chopped onion, and RoTel. Then, add in your minced garlic, chipotle peppers, and ground cumin. Stir gently and get those flavors combined. Chop up the chives and add as a topping and sprinkle with some lime juice for flavor.
From messforless.net


SPICY BLACK BEAN TOSTADAS WITH CORN SALSA AND AVOCADO
2016-06-09 Instructions. Grill the corn cobs then remove the kernels and place in a medium bowl. Grill the tortillas until crisp, then set aside. Add the tomato, onion and fresh parsley, and toss to combine. Drizzle with olive oil, add the lime juice, season with salt and mix to combine. Set aside to allow the flavors to combine.
From theawesomegreen.com


SPICED BLACK BEAN TACOS WITH CORN AND CABBAGE - EAT HEALTHY, EAT …
Fold in the corn, black beans, lime juice salt, black pepper and cilantro. Taste and adjust seasonings as you like. Put a lid on the pot and set it aside. Heap about 2 cups of mixed greens on each tortilla and top with equal portions of filling. Serve with extra lime wedges. Notes
From eathealthyeathappy.com


SPICY BLACK BEAN AND CORN TACOS | RECIPE | RECIPES, VEGETARIAN …
May 24, 2018 - Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.
From pinterest.com


SO GOOD BLACK BEAN TACOS RECIPE | THE RECIPE CRITIC
2022-01-14 Make the avocado crema by mashing the avocado in a small bowl then mixing it with the yogurt, lime juice, and salt. Heat the oil in a large frying pan over medium-high heat. Add the onion and saute until it's translucent – about 3 minutes. Add the garlic and taco seasoning and cook for one more minute.
From therecipecritic.com


PULLED CHICKEN TACOS RECIPE WITH BLACK BEAN AND CORN SALSA
Remove the chicken from the liquid and shred with two forks or the paddle attachment of your stand mixer. Toss with the additional 1/4 cup of BBQ sauce, then add salt if needed and set aside. Make the black bean and corn salsa: Add all of the salsa ingredients to …
From fedandfit.com


SPICY BLACK BEAN AND CORN TACOS | RECIPE | VEGETARIAN TACOS, BEAN ...
Dec 22, 2021 - Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.
From pinterest.com


BLACK BEAN TACOS WITH AVOCADO CORN SALSA - RECIPE RUNNER
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 …
From reciperunner.com


SPICY PLANTAIN BLACK BEAN TACOS | MINIMALIST BAKER RECIPES
2015-07-02 Peel and chop plantains and heat a large metal or cast iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices. Once pan is hot, add coconut oil and plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more.
From minimalistbaker.com


BLACK BEAN AND CORN SALSA RECIPE | SOUTHERN LIVING
Directions. Instructions Checklist. Step 1. Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined.
From southernliving.com


SPICY BLACK BEAN TACOS — MY CULINARY FIX
2021-06-06 1 tbl tomato paste. Black beans, rinsed and drained. 1/4 cup of water. 1 lemon, halved. 4 blue corn tortillas. Crumbled cojita cheese for serving. Chopped cilantro for garnish. Ok so..In a medium sized skilet add the grape seed oil and garlic clove and set over medium heat. Let the garlic become fragrant and slightly golden, tilting the pan now ...
From myculinaryfix.com


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Top Asked Questions

How do you cook black beans for tacos?
Heat the oil in a large frying pan over medium-high heat. Add the onion and saute until it's translucent – about 3 minutes. Add the garlic and taco seasoning and cook for one more minute. Add the black beans and salsa and heat through, mashing the beans a little as you stir. Season to taste with salt and pepper.
Are black bean-corn tacos vegetarian?
Our delicious Black Bean-Corn Tacos prove that you don't need meat to make a great taco. These vegetarian tacos come together in 20 minutes flat for a quick and easy supper that also happens to be good for you too. (Each serving is under 500 calories.)
What toppings go with black bean-corn tacos?
Our Test Kitchen recommends topping the tacos with diced avocados, sliced scallions, and Mexican crema, but you can use any taco topping you prefer—shredded cheese, diced tomatoes, salsa, and chopped cilantro are all good options. Whip up a batch of these Black Bean-Corn Tacos and get ready to enjoy your new favorite weeknight meal.
How to cook black beans in a pan?
Step 1 Heat oil in a large skillet over medium-high. Add onion, tomatillos, serrano, and garlic. Cook, stirring often, 7 to 8 minutes. Advertisement Step 2 Stir in drained and rinsed black beans, corn kernels, salt, cumin, and chile powder.

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