Black Bean Tacos

Make Black Bean Tacos with zesty corn salsa and avocado crema for a quick, flavorful weeknight meal.

Ingredients

• 1 tablespoon cooking oil

• ½ cup minced onion

• 2 cloves garlic (minced)

• 2 teaspoons taco seasoning

• 2 14-ounce cans black beans (drained aand rinsed)

• 1 cup salsa

• Salt and pepper (to taste)

• 16 4-inch corn or flour tortillas

• 1 cup frozen corn (thawed and dried)

• 1 tablespoon lime juice

• ¼ cup cojita or feta cheese

• ¼ cup chopped cilantro

• 1 ripe avocado (peeled and seed removed)

• ½ cup thick plain yogurt

• 2 tablespoons lime juice

• 1 pinch salt

Instructions

Step 1: Make the Corn Salsa

In a small bowl combine the thawed, well-dried corn with a tablespoon of bright lime juice, crumbled cotija (or feta) and a quarter cup of chopped cilantro. Stir gently so the corn kernels stay plump and separate, the lime blooms on the surface, and the cheese creates tiny white flecks that cling to kernels. Taste for balance — you want a lively, slightly tangy-salty corn salsa that will add sweet crunch on top of the warm filling.

Step 2: Make the Avocado Crema

Scoop a ripe avocado into a small mixing bowl and mash it lightly so there are still creamy green ribbons and a few small chunks for texture. Fold in thick plain yogurt, two tablespoons of lime juice and a pinch of salt until smooth and slightly billowy. The result should be a cool, glossy pale-green crema with visible avocado strands and a silky, spoonable consistency.

Step 3: Cook the Black Bean Filling

Warm oil in a pan and sauté the minced onion until translucent and soft, then add the minced garlic and taco seasoning and cook briefly so the spices bloom and smell toasty. Add drained, rinsed black beans and the cup of salsa, stirring and gently smashing a portion of the beans to create a cohesive, textured filling — glossy, thick with whole and crushed beans, flecks of seasoning, and softened onion pieces. Adjust salt and pepper to taste, yielding a hearty, spoonable filling ready for assembly.

Step 4: Warm Tortillas and Assemble the Tacos

Warm the tortillas until pliable and slightly blistered, then pile each with a generous scoop of the warm black bean filling. Top immediately with a spoonful of corn salsa and a drizzle or dollop of the avocado crema, finishing with crumbled cotija, a few cilantro leaves, and a spritz of lime. Serve the tacos arranged together so the dark beans, bright corn, and pale green crema create a lively, textural contrast on the plate.

Notes

• Use low-sodium canned beans or rinse to control salt.
• Dry thawed corn thoroughly to prevent soggy salsa and tacos.
• Store avocado crema separately and use within 24 hours to avoid browning.
• Reheat bean filling with a splash of water or salsa to keep it moist.