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Spicy Black Bean and Corn Tacos - Fast, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded and finely chopped (keep seeds for extra heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground coriander (optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen, fresh, or canned, drained)
  • 1/3 cup tomato sauce or crushed tomatoes
  • 1 tablespoon lime juice (plus more to taste)
  • Salt and black pepper, to taste
  • 8 small corn or flour tortillas
  • Toppings: chopped cilantro, diced red onion, shredded cabbage or lettuce, avocado slices, crumbled cotija or shredded cheddar, hot sauce, lime wedges

Method
 

  1. Warm the oil. Set a skillet over medium heat and add olive oil. When it shimmers, you’re ready for aromatics.
  2. Sauté the onion. Cook the onion for 3–4 minutes, stirring until it softens and turns translucent. Don’t rush this step; it builds flavor.
  3. Add garlic and jalapeño. Stir in the garlic and jalapeño and cook for 30–60 seconds, just until fragrant. Keep the heat moderate so the garlic doesn’t burn.
  4. Bloom the spices. Sprinkle in cumin, chili powder, smoked paprika, and coriander. Stir for 30 seconds to toast the spices. This deepens their flavor.
  5. Add beans and corn. Stir in the black beans and corn. Toss to coat in the spices.
  6. Simmer with tomato. Pour in the tomato sauce and a couple tablespoons of water if needed. Simmer for 3–5 minutes until the mixture thickens slightly.
  7. Finish with lime. Turn off the heat and stir in lime juice. Taste and season with salt and pepper. Adjust heat with more jalapeño or a dash of hot sauce if you like.
  8. Warm the tortillas. Heat tortillas one by one in a dry skillet for 20–30 seconds per side, or wrap them in a damp paper towel and microwave for 20–30 seconds. Keep them covered so they stay pliable.
  9. Assemble the tacos. Spoon the bean and corn mixture into warm tortillas. Top with cabbage or lettuce for crunch, red onion, cilantro, avocado, and cheese if using. Add a squeeze of lime and hot sauce.
  10. Serve right away. Tacos are best when the tortillas are warm and the filling is steamy.