Healthy Tacos: Black bean, Corn, & Avocado
These Healthy Tacos are loaded with seasoned black beans, zesty corn salsa, creamy avocado, and a flavorful cilantro “pesto.” Packed with wholesome ingredients, they’re so good you won’t even miss the meat!
Servings: 6 servings
Cost: $8.63
Equipment
Ingredients
Overlapping Taco Ingredients
Corn Topping
- 2 cups frozen corn or canned or fresh corn on the cob
- 1/4 cup chopped cilantro plus more for serving if desired
- 3/4 cup thinly sliced radishes
- 1 tablespoon jalapeño pepper finely minced
Beans
- 1 small yellow onion 2/3 cup, diced
- 1/2 teaspoon minced garlic
- 2 (14.5-ounce) cans black beans drained and rinsed
- 1 cup mild salsa
- 1/2 teaspoon chili powder
- 1-1/2 teaspoon ground cumin
Cilantro “Pesto”
- 1 cup tightly packed cilantro leaves no need to remove every stem, just cut most the stems off in one cut
- 1/2 of a small shallot coarsely chopped, 1–2 tablespoons
- 1 teaspoon minced garlic
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
Instructions
Corn Topping
- Method #1: Use pre-roasted canned corn—drain and allow to dry. Method #2: Use frozen corn—sauté in a preheated large cast-iron pan (cast-iron chars better and won't ruin your pan) 3–5 minutes, stirring once or twice, until kernels are lightly charred. Avoid stirring too often as this will keep the corn from getting a good roast. Method #3: Grill some fresh corn on the cob and cut it from the cob.
- When the corn is fully cool, combine it with chopped cilantro, thinly sliced radishes, minced jalapeño, a generous pinch of salt and pepper (add to taste; I add about 1/4 teaspoon each), 1 tablespoon olive oil, 1 teaspoon lime zest, and 2 tablespoons fresh lime juice. Stir, adjust seasoning to taste, and let stand to marinate while preparing the rest of the tacos.
Beans
- In the same pan used for the corn, add the remaining 1 tablespoon olive oil and the chopped onion; sauté for 3 minutes over medium-high heat. Add in garlic and stir for another 30 seconds. Stir in the drained and rinsed black beans, salsa, chili powder, and cumin. Simmer the mixture for about 5–10 minutes, stirring occasionally. Slightly mash half the beans if desired—this will thicken the filling. Season to taste with salt and pepper.
Cilantro “Pesto”
- Add all the ingredients except the olive oil and pulse in a blender until combined. Once it is well-mixed, add olive oil and pulse a few times quickly until combined. (Overmixing olive oil can create a metallic taste.) Season to taste with salt and pepper. (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper.)
Assemble
- Char/grill/warm tortillas and add a generous amount of the black bean mixture, followed by the corn topping, some fresh avocado (or guacamole), and a spoonful of the pesto. If desired, add cheese, additional chopped cilantro, and fresh lime juice. Enjoy as soon as assembled.
Video
Notes
Go vegan: Skip the cheese, or use a non-dairy variety.
Nutrition Note: Nutritional information is calculated using small corn tortillas.
Storage: Store leftover tacos by keeping each component separate. Place the beans, salsa, avocado, and cilantro pesto in airtight containers in the fridge for up to 3 days. Reheat beans before assembling and use fresh avocado if needed.
Nutrition
Serving: 1serving | Calories: 409kcal | Carbohydrates: 55g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Sodium: 527mg | Potassium: 745mg | Fiber: 12g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 4mg