Black Bean Tacos with Corn Salsa
Delicious smoky spiced black beans paired with a bright and zesty corn salsa, all wrapped in soft tortillas for the perfect Tex-Mex taco night.
10 min
Prep
10 min
Cook
4
Serves
300
Calories
Macros · per serving
12g protein
50g carbs
6g fat
Ingredients
For 4 servings
- 8 corn tortilla
- 2 15 oz can black beans
- 1 cup corn
- 1 tomato
- 1 red onion
- 1 lime
- 1/4 cup cilantro
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
Instructions
- 1
Drain and rinse the black beans, and set aside.
- 2
In a pan, heat olive oil over medium heat and add black beans, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for about 5 minutes until beans are heated through and spices are fragrant.
- 3
Dice the tomato and red onion, and chop the cilantro.
- 4
In a bowl, combine the corn, diced tomato, red onion, chopped cilantro, the juice of one lime, and salt and pepper to taste. Mix well to make the corn salsa.
- 5
Warm the corn tortillas in a dry pan over medium heat for about 30 seconds on each side.
- 6
Assemble the tacos by placing a generous spoonful of spiced black beans down the center of each tortilla, followed by a scoop of corn salsa.
- 7
Serve immediately and enjoy!
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