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.
Total time
53 min
Prep
30 min
Cook
23 min
Difficulty
easy
Cuisine
Mexican
heartyveganvegetarian
Ingredients
1.5 lbblack beans
1/2 cupavocado
200gcorn
1 cupflour tortillas
1 tspqueso fresco
to tastelime juice
to tasteancho chile
3 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the black beans, then saute them over medium-high heat until they begin to catch color, about 4 minutes.
2
Add the corn, cooking until softened, about 8 minutes.
3
Stir in the queso fresco, lime juice and ancho chile for 2 minutes.
4
Warm the flour tortillas separately.
5
Let the beans simmer for about 6 minutes so the flavors meld.
6
Fold in the avocado just before serving.
7
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.
Calories
592
Protein
22.4g
Fat
20.8g
Carbs
82.5g
Fiber
19.7g
Sodium
405mg
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