This recipe for black bean and corn tacos is a “savory” entry in our March Recipe Madness Contest, created and submitted by Tina Coopman. To qualify, the recipe contains 8 ingredients or less, but includes Cultured Coconut Milk (Yogurt) by So Delicious Dairy Free.
Tina says these black bean and corn tacos “taste great with your favorite hot sauce!”
For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Black Bean and Corn Tacos
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. In fact, they are generally all-around allergy-friendly!
Black Bean and Corn Tacos with Avocado Cream
Prep time
Cook time
Total time
Author: Tina Coopman
Serves: 8 tacos
Ingredients
Taco Filling:
- 1 tablespoon olive oil
- ½ large onion, chopped (roughly 1 cup)
- 1 can (2 cups) black beans, rinsed
- 1½ cups frozen or fresh corn
- Salt and pepper, to taste
Avocado Cream:
- 1 large avocado, cubed (roughly 1¼ cups)
- ⅓ cup So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
- 2 tablespoons fresh lime juice
- Large pinch salt
To Serve:
- 8 flour or corn tortillas
- ⅓ cup chopped fresh cilantro
Instructions
- In a frying pan heat oil over medium heat. Add onions and cook stirring frequently for approximately 5 minutes.
- Add beans, corn, salt and pepper to taste. Continue to cook another 4-5 minutes, stirring.
- In a food processor puree together all of the ingredients for the avocado cream. Heat tortillas in microwave or in a pan over the element.
- Divide corn and bean filling equally over the 8 tortillas. Divide the avocado cream and cilantro on top of the filling the same way. Fold, lift and devour.
