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Nothing beats the bright flavors and easy prep of these black bean tacos with corn salsa. When I want something filling and light plus totally customizable for everyone at the table this is what I reach for. The mix of seasonal corn creamy avocado and ripe tomatoes makes each bite taste like summer in a tortilla.
These tacos have become my go-to on nights when I crave something colorful and healthy. My family loves building their own and I love that it comes together with almost no fuss.
Ingredients
- Corn tortillas: they hold everything together and deliver that classic flavor
- Black beans: choose canned for speed but if you cook your own use them for extra texture and taste
- Fresh corn: for natural sweetness and crunch I look for yellow kernels that are plump and tender
- Tomatoes: they bring juiciness and acidity I always reach for ripe local ones
- Avocado: for creaminess and healthy fats I pick avocados that just yield to gentle pressure
- Red onion: provides sharpness and contrast
- Fresh lime: for brightness and to bring all the flavors together
- Cilantro: optional but perfect for fresh herbal notes
You want the freshest corn and tomatoes you can find because they make the salsa pop.
Step-by-Step Instructions
- Warm the Tortillas:
- Over an open flame or in a dry skillet warm the tortillas one by one until soft and lightly charred if you like a smoky flavor. Stack them under a towel to keep them warm and flexible.
- Prepare the Beans:
- Drain and rinse black beans if using canned. Heat gently in a pan with a splash of water and a pinch of salt just until warmed through. For extra depth mash some beans slightly in the pan.
- Make the Corn Salsa:
- Cut corn kernels from the cob or use drained canned or thawed frozen corn if fresh isn’t available. Dice tomatoes and red onion. Combine corn tomatoes onion chopped cilantro if using and a fresh squeeze of lime in a bowl. Season with salt and toss well.
- Slice the Avocado:
- Halve and pit the avocado then slice thinly or scoop and mash with lime and salt for easy spreading.
- Assemble the Tacos:
- Layer warm beans on each tortilla. Top generously with corn salsa avocado slices and any extra cilantro. Serve with extra lime wedges on the side.
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The local corn in late summer steals the show every time I make these. My youngest once filled her taco with only corn and avocado and declared it her new favorite dinner.
Storage Tips
Store extra salsa in an airtight container and keep it in the fridge for two days. Black beans can be cooled and kept separately for up to three days. I suggest storing the components apart and assembling tacos just before eating for best texture.
Ingredient Substitutions
Try pinto beans or chickpeas if black beans are not on hand. Use finely shredded cabbage instead of avocado or swap red onions for scallions if milder flavor is preferred. Hard taco shells work too if you like extra crunch.
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Serving Suggestions
These tacos shine with a side of rice or a crisp green salad. For something heartier add sautéed peppers or a smoky chipotle sauce to drizzle over the top. A bowl of tortilla chips and extra salsa turns it into a party platter.
Cultural Context
Tacos are a staple in many Mexican households and are famous for being simple quick and endlessly adaptable. This vegan spin brings in the flavors of fresh markets and fits perfectly with modern plant-focused meals. Sharing tacos this way brings everyone to the table no matter their preferences.
Common Questions
- → What type of tortillas work best?
Corn tortillas deliver authentic flavor and hold the filling well, but flour tortillas also work nicely if preferred.
- → Can I use canned black beans?
Yes, canned black beans are convenient—just drain and rinse them well before using for the best taste.
- → How do I make the corn salsa?
Combine fresh or cooked corn with diced tomatoes, chopped onions, lime juice, and a pinch of salt for quick salsa.
- → Are these tacos suitable for meal prep?
Absolutely! Prepare fillings ahead, store separately, and assemble tacos just before serving to keep ingredients fresh.
- → What toppings pair well?
Try sliced avocado, chopped cilantro, lime wedges, or spicy jalapeño for extra flavor and color.