Black Bean and Corn Tacos

Ingredients

• 2 cans (15oz each), rinsed and drained Black beans
• 1 cup (frozen or fresh) Corn
• 1/2 medium, diced Red onion
• 1/2 medium, diced Red bell pepper
• 2 cloves, minced Garlic
• 2 tablespoons Olive oil
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 1/2 teaspoon Smoked paprika
• 1/2 teaspoon, dried Oregano
• 2 tablespoons Lime juice
• 1/2 teaspoon, or to taste Salt
• 1/4 teaspoon, or to taste Black pepper
• 8-12 Gluten-free corn tortillas
• 1 medium, diced (optional) Avocado
• 1/4 cup, chopped (optional) Cilantro
• To taste Salsa

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add diced red onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.

3. 3

   Add minced garlic, chili powder, cumin, smoked paprika, and oregano to the skillet and cook for 1 minute more, until fragrant.

4. 4

   Stir in the rinsed and drained black beans and corn. Cook for 5-7 minutes, stirring occasionally, until heated through.

5. 5

   Stir in lime juice, salt, and pepper. Taste and adjust seasonings as needed.

6. 6

   Warm the gluten-free corn tortillas according to package directions. You can warm them in a dry skillet, microwave, or oven.

7. 7

   Fill each tortilla with the black bean and corn mixture.

8. 8

   Top with desired toppings such as diced avocado, cilantro, and salsa.

9. 9

   Serve immediately and enjoy!

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.