Add a burst of color and flavor to your weeknight meals with these Veggie & Black Bean Tacos. Quick to make, packed with protein and vegetables, and fully customizable, they’re perfect for a healthy, satisfying dinner any night of the week.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 8 small corn or flour tortillas
- Optional toppings: shredded lettuce, cheese, avocado slices, salsa, or Greek yogurt
Instructions
Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté for 3–4 minutes until softened. Stir in corn, black beans, chili powder, cumin, salt, and pepper. Cook for 2–3 minutes until heated through. Warm tortillas in a dry skillet or microwave. Fill each tortilla with the veggie and bean mixture and add your favorite toppings before serving.
Tips
Use leftover roasted vegetables for added flavor. Spice it up with jalapeños or hot sauce if you like heat. These tacos are great for meal prep—store the filling separately and assemble just before eating.