Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned, drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for extra heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 8 small corn or flour tortillas
- Optional toppings: chopped cilantro, diced avocado, lime wedges, shredded cheese, sour cream
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the garlic and cook for another 30 seconds, stirring frequently.
- Stir in the smoked paprika, cumin, chili powder (if using), salt, and black pepper. Cook for 1 minute to toast the spices.
- Add the black beans, corn, and diced tomatoes. Stir well to combine.
- Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened. Taste and adjust seasoning if needed.
- Warm the tortillas in a dry skillet or microwave.
- Spoon the black bean and corn mixture into the tortillas. Add your favorite toppings such as cilantro, avocado, lime, cheese, or sour cream.
- Serve immediately and enjoy!
Tips
- For extra flavor, add a squeeze of fresh lime juice before serving.
- Try adding diced bell peppers or jalapeños for more color and heat.
- These tacos are great for meal prep—store the filling separately and assemble when ready to eat.
FAQ
- Can I use flour tortillas instead of corn? Yes, both work well for this recipe.
- How do I make it vegan? Simply skip the cheese and sour cream, or use plant-based alternatives.
- Can I use fresh tomatoes? Absolutely! Just dice them and use about 1 cup.
Looking for more Mexican-inspired recipes? Check out our Mexican recipe collection!
