Avocado Tacos with Black Bean-Corn Salsa
Cuisine: Mexican
Recipe type: Sides
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 1 (14-ounce) can black beans, rinsed and drained
  • 1½ cups frozen corn, thawed
  • ½ red onion, small diced
  • 1 roma tomato, seeded and small diced
  • ¼ cup lime juice
  • 1 jalapeno, diced (seeds removed if you prefer a less spicy salsa)
  • ¼ cup chopped fresh cilantro
  • 12 (6-inch) corn tortillas
  • 3 large avocados, peeled, pitted, and sliced
  • Salt to taste

  1. In a medium bowl, combine the black beans, corn, onion, lime juice, cilantro, and salt. Set aside to marinate.
  2. Place a large, heavy skillet over high heat. Heat the tortillas, one at a time, on the skillet until soft and pliable, about 1 minute per side.
  3. Wrap in a clean kitchen towel to keep warm.
  4. To serve, place and even amount of avocado in each tortilla and season lightly with salt. Spoon on the salsa, draining as you go, then serve.Avocado Tacos with Black Bean-Corn Salsa


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