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- 2 cans black beans, rinsed and drained - 1 tablespoon olive oil - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 jalapeño, seeded and diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 avocado, sliced - 1 cup cherry tomatoes, halved - Fresh cilantro, for garnish - Small corn or flour tortillas You can add more heat with extra jalapeños or even some chili powder. If you love tanginess, consider adding lime juice. Pickled onions also give a nice crunch and flavor. For a creamier texture, try adding a dollop of sour cream or Greek yogurt. You can also add cheese, like feta or cotija, for richness. Black beans are a great source of protein and fiber. They help keep you full and satisfied. Avocados provide healthy fats and vitamins. They add creaminess to your tacos. Corn adds a sweet crunch and extra fiber. Red onions have antioxidants and provide a sharp taste. Overall, these ingredients make a balanced meal. For the full recipe, check out the detailed steps to make these delicious tacos! First, gather your ingredients. You will need two cans of black beans, olive oil, a small red onion, garlic, a jalapeño, ground cumin, smoked paprika, salt, pepper, corn, an avocado, cherry tomatoes, fresh cilantro, and tortillas. Rinse and drain the black beans. Chop the onion, mince the garlic, and dice the jalapeño. If you use frozen corn, no need to prep it. Heat a skillet over medium heat. Add one tablespoon of olive oil. Toss in the chopped onion and cook it until soft, about three to five minutes. Next, stir in the minced garlic and diced jalapeño. Cook them for about two minutes until they smell great. Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Stir well and let it cook for five to seven minutes. If you're using frozen corn, add it in the last two minutes of cooking. If fresh, add it earlier. Mix everything well so the flavors blend. Now it's time to build your tacos. Heat the tortillas in a separate pan for about 30 seconds on each side. This warms them up and makes them soft. Spoon the black bean mixture onto each tortilla. Top it with slices of avocado, halved cherry tomatoes, and a sprinkle of fresh cilantro. Serve your tacos warm and feel free to add lime wedges for extra zest. For the full recipe, you can check the complete instructions above. To make your Spicy Black Bean Tacos really pop, focus on fresh ingredients. Use ripe avocados and sweet tomatoes. The spices are key, too. I love using smoked paprika for a deep, rich taste. Add a squeeze of lime juice just before serving. It brightens the dish and adds zest. Having the right tools makes cooking easier. A good skillet is essential for sautéing the onion and garlic. I recommend a wooden spoon to stir the beans gently. Tongs are great for flipping tortillas. Lastly, a sharp knife helps you dice the jalapeño safely. One mistake is not rinsing the black beans. Rinsing removes excess salt and improves taste. Another error is overcooking the beans. You want them warm, not mushy. Lastly, don’t skip the toppings. Fresh cilantro and avocado add flavor and texture. For the full recipe, check out the section above. {{image_2}} You can easily adjust the heat in your tacos. If you love spice, add more jalapeños or a dash of hot sauce. For a milder taste, skip the jalapeños and use bell peppers instead. You can also add a pinch of cayenne pepper for warmth without too much heat. This lets you enjoy tacos at your comfort level. These tacos are already vegan and can be gluten-free. Just check your tortillas. Use corn tortillas for a gluten-free choice. You can also add more veggies, like zucchini or bell peppers, for extra flavor and texture. If you need protein, add some quinoa. It pairs well with black beans. Toppings make your tacos special. Try adding fresh lime juice for a zesty kick. Diced red onion or pickled onions add crunch and flavor. If you want creaminess, use cashew cream or dairy-free sour cream. For a bright taste, fresh salsa or pico de gallo works great. Get creative and mix your favorites. For the full experience, don't forget to check out the Full Recipe! To keep your leftover tacos fresh, store them in an airtight container. Place the filling and tortillas separately. This way, the tortillas won’t get soggy. You can keep them in the fridge for up to three days. If you want to keep them longer, freeze the filling. To freeze the black bean taco filling, let it cool first. Transfer it to a freezer-safe container. Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight before reheating. To reheat the filling, place it in a skillet over medium heat. Stir occasionally until warm. For tortillas, heat them in a dry skillet for about 30 seconds on each side. You can also microwave them for about 15-20 seconds. Assemble your tacos again and enjoy! For the full recipe, check out the details above. The best beans for tacos are black beans. They have a rich flavor and smooth texture. You can also use pinto beans for a different taste. Both types are high in protein and fiber. They add great nutrition to your meal. Yes, you can use different tortillas. Corn tortillas are classic and gluten-free. Flour tortillas are softer and more flexible. You can even try whole wheat or spinach tortillas for a twist. Choose what you like best! To make these tacos more nutritious, add fresh veggies. You can include spinach, bell peppers, or zucchini. These ingredients boost vitamins and minerals. You can also use whole grain tortillas for extra fiber. Adding more toppings like avocado can help too. If you need a substitute for black beans, try kidney beans or chickpeas. Both options have a nice texture and taste. They will change the flavor a bit, but still work well. Use what you have on hand! Yes, this recipe is great for meal prep. The black bean mixture stores well in the fridge. You can make it ahead of time and warm it up. Just keep the tortillas separate to stay fresh. This makes it easy to enjoy later! For a full recipe, check out the Spicy Black Bean Tacos section. We covered everything you need for tasty black bean tacos. From key ingredients to easy steps, I shared tips for great flavor. Plus, I gave ideas for variations and storage. Remember, you can customize your tacos to fit your taste. Avoid common mistakes for the best results. With this guide, you can enjoy delicious tacos at home. Now, get cooking and have fun with your meal!

Spicy Black Bean Tacos

Spicy Black Bean Tacos are the perfect easy weeknight meal that bursts with flavor and nutrition! Discover how to whip up these delicious tacos using simple ingredients like black beans, fresh corn, and creamy avocado. In just 20 minutes, you can enjoy a hearty dish everyone will love. Click through to explore the full recipe and elevate your taco night with this tasty and vibrant dish that’s sure to delight!
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Ingredients
  

2 cans black beans, rinsed and drained

1 tablespoon olive oil

1 small red onion, finely chopped

2 cloves garlic, minced

1 jalapeño, seeded and diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

1 avocado, sliced

1 cup cherry tomatoes, halved

Fresh cilantro, for garnish

Small corn or flour tortillas

Instructions
 

In a skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-5 minutes.

    Stir in the minced garlic and diced jalapeño, cooking for an additional 2 minutes until fragrant.

      Add the drained black beans, ground cumin, smoked paprika, salt, and pepper to the skillet. Mix well and cook for about 5-7 minutes, allowing the beans to warm through and absorb the flavors.

        If using frozen corn, add it to the skillet during the last 2 minutes of cooking. If fresh, you can add it at the beginning. Mix everything together.

          Heat the tortillas in a separate pan for about 30 seconds on each side or until warmed through.

            Assemble the tacos by spooning the black bean mixture onto each tortilla. Top with avocado slices, cherry tomatoes, and fresh cilantro.

              Serve warm, with extra lime wedges on the side if desired.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | Serves 4-6