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Creamy Black Beans Tacos with Flour Tortillas
A creamy Mexican black bean taco with avocado and corn, finished with queso fresco, lime juice and ancho chile, served over flour tortillas.
Ingredients
Instructions
Drain and season the black beans, then saute them over medium-high heat until they begin to catch color, about 4 minutes.
Add the corn, cooking until softened, about 8 minutes.
Stir in the queso fresco, lime juice and ancho chile for 2 minutes.
Warm the flour tortillas separately.
Let the beans simmer for about 6 minutes so the flavors meld.
Fold in the avocado just before serving.
Serve hot over the flour tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
