Quick and Spicy Vegan Mexican Street Tacos

Ingredients

• For the Taco Filling:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small red onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 Salt and pepper to taste
• 2 tablespoons olive oil

• For Serving:

• 8 small corn tortillas (ensure they are gluten-free if needed)
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced avocado
• 1/4 cup pickled jalapeños (optional, for extra spice)
• 1 Lime wedges for garnish