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Corn, Black Bean, and Avocado Tacos - we're going meatless but still totally satisfying with these veggie loaded tacos!

Corn, Black Bean, and Avocado Tacos

  • Author: Kitschen Cat
  • Yield: 4 1x


  • 2 tablespoons olive oil (affiliate)
  • 2 cups frozen corn
  • 1 small red onion, finely chopped
  • 1 15oz can black beans (affiliate), drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon cumin (affiliate)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped cilantro
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • 8 small tortillas


  1. In large skillet over medium high heat, cook frozen corn in olive oil until thawed.
  2. Add red onion and sauté for 3-4 minutes until onion begins to soften.
  3. Add beans, cherry tomatoes, cumin, paprika, salt, and pepper.
  4. Stir and cook for another 3-4 minutes until everything is heated through and tomatoes are starting to blister and wilt.
  5. Serve taco mixture inside tortillas, topped with cilantro, avocado, and fresh squeezed lime.