Looking for a delicious, high-protein vegetarian dinner packed with flavor and nutrition? Charred Corn and Black Bean Tacos with Avocado Lime Cream are exactly what you need. This satisfying meal combines smoky corn, hearty black beans, and creamy avocado in warm corn tortillas, making it a perfect option for Meatless Monday or any day of the week.
What are Charred Corn and Black Bean Tacos?
These tacos are inspired by vibrant Mexican flavors and made with simple, fresh ingredients. You’ll grill or sauté corn until lightly charred, mix it with seasoned black beans, and fold it into soft corn tortillas. Topped with a smooth avocado lime cream and sprinkled with fresh herbs, every bite is a mix of creamy, tangy, savory, and smoky. It’s a dish that feels indulgent but is great for your body too.
Health Benefits and Precautions
This taco recipe is not only tasty but also packed with nutrients. Black beans are a great source of plant-based protein and fiber, helping you feel full longer and aiding digestion. Corn provides complex carbohydrates and essential vitamins like B-complex and antioxidants. Avocados deliver heart-healthy fats, vitamin E, potassium, and fiber. Lime juice offers vitamin C and a tangy flavor without added sugar or sodium.
For precautions, if you’re watching your calorie intake, stick to reasonable portion sizes due to the natural fats in avocados. Also, make sure to rinse canned beans before adding them to remove excess sodium. This dish is naturally gluten-free if made with certified gluten-free corn tortillas but always double-check labels if you have gluten sensitivities or allergies.
Ingredients
For the Tacos:
- 1 cup canned black beans (rinsed and drained)
- 2 ears of corn or 1 1/2 cups frozen corn kernels
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup chopped red onion (optional)
For the Avocado Lime Cream:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt or dairy-free yogurt
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Salt, to taste
- 1–2 tablespoons water, to thin (as needed)
Instructions
Step 1: Char the Corn
If using fresh corn, cut kernels off the cob. Heat olive oil in a skillet over medium-high heat. Add corn and cook for 6–8 minutes, stirring occasionally, until slightly charred. If using frozen corn, thaw and pat dry before cooking. Stir in the smoked paprika, cumin, salt, and pepper. Toss in the black beans and cook for another 2–3 minutes until heated through.
Step 2: Prepare the Avocado Lime Cream
In a small blender or using a fork and bowl, combine avocado, Greek yogurt, lime juice, garlic, and salt. Blend or mash until smooth. Add water a little at a time to reach desired consistency—smooth enough to drizzle or spread.
Step 3: Warm the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side or microwave them in a damp paper towel for 20–30 seconds until soft and pliable.
Step 4: Assemble the Tacos
Lay out warm tortillas and fill each with a few spoonfuls of the corn and black bean mixture. Drizzle or dollop the avocado lime cream on top. Garnish with chopped cilantro and red onion if desired.
Final Tips
These tacos are best enjoyed fresh but the black bean and corn filling can be stored in the fridge for up to 3 days. The avocado lime cream should be covered tightly and used within 1–2 days to prevent browning. Serve with a side of fresh mixed greens or a light fruit salad for a complete summer meal.
Whether you’re vegetarian or just looking for a flavorful, plant-powered dinner, these Charred Corn and Black Bean Tacos with Avocado Lime Cream are sure to become a favorite.
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