Roasted Corn and Black Bean Tacos

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With clean ingredients, these vegetarian tacos are great for taco Tuesday or any day of the week.

Cook Time20

Total Time20

Course: Dinner

Cuisine: Mexican

Keyword: Gluten-Free, Plant-Based, Quick and Easy, Vegetarian

Servings: people

Calories: 329kcal

4 soft corn tortillas small, warmed or whole-wheat tortillas - recipe for Homemade Tortillas
1 cup corn recipe for Easy Oven Roasted Corn
1 tablespoon olive oil
1/2 teaspoon red chili flakes divided
15 ounces black beans can, rinsed and drained
1 lime juiced
1/4 teaspoon garlic minced
1/4 cup red onion sliced
1/4 cup cilantro fresh, roughly chopped
salt to taste
pepper to taste

In a medium non-stick skillet, toss together the corn and olive oil over medium-high heat. Add ¼ tsp red chili flakes (or more if you like a little extra spice) and a sprinkle of salt and pepper.
Allow the corn to cook in the olive oil, stirring occasionally – This will take approximately 5-6 minutes. Remove and set aside when corn is tender and slightly browned.
Meanwhile, mix the lime juice, garlic, ¼ tsp red chili flakes, and a pinch of salt in a small bowl. Whisk until all ingredients are combined. Set aside.
In the skillet, combine black beans and chili-lime juice mixture. Heat the beans over medium heat and allow them to absorb the chili-lime mixture. This will take approximately 3 minutes.
Spoon the black beans and corn into warm tortillas and sprinkle with the sliced red onions and chopped cilantro.
Serve warm and enjoy!

SmartPoints (Freestyle): 10