Corn, Black Bean, and Avocado Tacos – we’re going meatless but still totally satisfying with these veggie loaded tacos!
We’re nearing the end of our second week as co-op members, and although I haven’t been back since my big shopping haul last Sunday, we’ve really been loving all the ingredients. I lie, I did go back a few days ago to pick up just a couple of things and I threw some bananas in the cart because we were out! The drive home was just too long (4 minutes), so I had to have a banana at about minute 1.5. My mind was blown. I thought bananas were bananas, but I’m telling you, these bananas were amazing!! So good in fact, that I had another one at minute 3…
I’m a little puzzled by some of the produce at the co-op, because much of it is locally sourced, but things like bananas for example, just can’t be! Unless there’s a secret banana farm somewhere in Texas that I don’t know about…
But, for things that don’t naturally grow here, I’m curious to know where they get them from and how they taste so much more fresh than the big chain grocery stores. If any of you have insight into this, I’d love to know!
We’re still on a pretty strict budget (thank you Austin housing costs), so I’m a big fan of throwing meatless dishes into our meal plan about 50% of the time. My favorite ways to do that is with tacos and pizza. They’re both great ways to clean out your fridge and pack lots of veggies into one dish. If I’m doing this though, I always try to include beans or another high protein ingredient that isn’t meat.
For example, last night I made a sweet potato hash with green peppers and red onion in the cast iron and then cracked a few eggs right into the hash to bulk up the protein content a bit. It was such a good spur of the moment recipe that I think it might need to make its way to the blog soon!
We are always loving tacos as you’ve probably figured out by now, but these corn, black bean, avocado tacos have a special place in my heart. It’s a rare day when I don’t have some frozen corn in the freezer, a can of black beans in the pantry, and the rest of the simple ingredients hanging out in my crisper drawer. They’re cheap to make, probably less than $1 per serving, and are just beyond amazing! You’ll never miss the meat!
- 2 tablespoons olive oil
- 2 cups frozen corn
- 1 small red onion, finely chopped
- 1 15oz can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup chopped cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- 8 small tortillas
- In large skillet over medium high heat, cook frozen corn in olive oil until thawed.
- Add red onion and sauté for 3-4 minutes until onion begins to soften.
- Add beans, cherry tomatoes, cumin, paprika, salt, and pepper.
- Stir and cook for another 3-4 minutes until everything is heated through and tomatoes are starting to blister and wilt.
- Serve taco mixture inside tortillas, topped with cilantro, avocado, and fresh squeezed lime.
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