Ingredients
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For the Black Beans:
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1 cup cooked black beans (canned or homemade)
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Juice of 1 lime
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Salt and pepper to taste
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For the Spicy Charred Corn:
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1 ear fresh corn on the cob, husk removed
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1/2 teaspoon olive oil
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1/4 teaspoon smoked paprika
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1/4 teaspoon chili powder
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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Salt and pepper to taste
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For the Creamy Avocado Salsa:
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2 medium ripe Hass avocados, halved and pitted
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1 small tomato, diced
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1/4 red onion, diced
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1 clove garlic, minced
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1 tablespoon fresh cilantro, chopped
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Lime juice, to taste
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Salt and pepper to taste
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For the Tortillas:
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Optional: 1 packet whole wheat tortilla wraps (or use your favorite brand of ready-made whole wheat tortillas)
Directions
Sub_Title: A Flavorful, Kid-Friendly, and Whole Foods Plant-Based Mexican Inspired Dinner!
Description: This easy and budget-friendly taco recipe is packed with spice, protein, and fiber from black beans and corn. The creamy avocado salsa adds a delicious twist to the classic taco filling. Plus, it’s gluten-free, oil-free, nut-free, and high in plant power!
Servings: 4 tacos per serving
Difficulty: Easy
Time: Prep + Cook = 20 minutes
Ingredients:
For the Black Beans:
* 1 cup cooked black beans (canned or homemade)
* Juice of 1 lime
* Salt and pepper to taste
For the Spicy Charred Corn:
* 1 ear fresh corn on the cob, husk removed
* 1/2 teaspoon olive oil
* 1/4 teaspoon smoked paprika
* 1/4 teaspoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and pepper to taste
For the Creamy Avocado Salsa:
* 2 medium ripe Hass avocados, halved and pitted
* 1 small tomato, diced
* 1/4 red onion, diced
* 1 clove garlic, minced
* 1 tablespoon fresh cilantro, chopped
* Lime juice, to taste
* Salt and pepper to taste
For the Tortillas:
* Optional: 1 packet whole wheat tortilla wraps (or use your favorite brand of ready-made whole wheat tortillas)
Instructions:
1. Prepare the Black Beans: Rinse the canned black beans and place them in a bowl. Add the lime juice, salt, and pepper. Mash the beans slightly using a fork until they reach your desired consistency. Set aside.
2. Prepare the Spicy Charred Corn: Preheat the grill or grill pan over medium heat. Remove the kernels from the ear of corn using a sharp knife or a kitchen tool specifically designed for removing corn kernels. Place the corn kernels in a large mixing bowl.
3. To prepare the spicy charred mixture, whisk together the olive oil, smoked paprika, chili powder, garlic powder, onion powder, and salt and pepper in a small bowl. Pour the mixture over the corn kernels and toss well to coat.
4. Grill the corn kernels for about 5 minutes on each side, turning frequently, or until they are lightly charred and tender. Transfer the grilled corn to a plate and set aside.
5. Prepare the Creamy Avocado Salsa: In a large mixing bowl, combine the diced avocado, diced tomato, red onion, minced garlic, chopped cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside.
6. Assemble the Tacos: Divide the prepared black bean mixture among four small bowls or ramekins. Top each portion of the black beans with a scoop of the creamy avocado salsa. Serve immediately with warm tortillas and enjoy!
Note: If you prefer not to use canned black beans, you can cook your own or substitute with 1 cup cooked brown rice or quinoa.
Steps
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1
Done
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Prepare the Black Beans: Rinse the canned black beans and place them in a bowl. Add the lime juice, salt, and pepper. Mash the beans slightly using a fork until they reach your desired consistency. Set aside. |
|
2
Done
|
Prepare the Spicy Charred Corn: Preheat the grill or grill pan over medium heat. Remove the kernels from the ear of corn using a sharp knife or a kitchen tool specifically designed for removing corn kernels. Place the corn kernels in a large mixing bowl. |
|
3
Done
|
To prepare the spicy charred mixture, whisk together the olive oil, smoked paprika, chili powder, garlic powder, onion powder, and salt and pepper in a small bowl. Pour the mixture over the corn kernels and toss well to coat. |
|
4
Done
|
Grill the corn kernels for about 5 minutes on each side, turning frequently, or until they are lightly charred and tender. Transfer the grilled corn to a plate and set aside. |
|
5
Done
|
Prepare the Creamy Avocado Salsa: In a large mixing bowl, combine the diced avocado, diced tomato, red onion, minced garlic, chopped cilantro, and lime juice. Season with salt and pepper to taste. Mix well and set aside. |
|
6
Done
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Assemble the Tacos: Divide the prepared black bean mixture among four small bowls or ramekins. Top each portion of the black beans with a scoop of the creamy avocado salsa. Serve immediately with warm tortillas and enjoy! |
