In California we don’t wait until Taco Tuesday to indulge. Tacos are a staple. And we like a wide variety: fish tacos, sweet potato tacos, pulled pork tacos…anything goes! Today I am sharing a recipe for Fresh Corn, Black Bean and Avocado Tacos with a chicken and vegetarian option.
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The Filling:
I made this meal in less than 25 minutes. The filling is a combination of sautéed fresh green onions, corn off the cob, jalapeño, zucchini and black beans finished with a Mexican Mole spice blend.
Garnishes and Tortillas:
In my opinion, the garnishes for tacos are just as important as the filling! They add a ton of flavor and texture. I top these tasty tacos with roasted salted Pepitas, cilantro, avocado, lime juice and Cotija cheese. The 100% corn tortillas were cooked right on the burner for less clean up.
The Chicken Option:
This filling goes really nicely with shredded chicken. You can use leftover roasted chicken or rotisserie chicken to keep it really simple. Or leave it vegetarian. Either way, it’s delish!
The Recipe: Fresh Corn, Black Bean and Avocado Tacos
Tips and what you will need: Everything in this recipe is easily found at the grocery store. Cotija cheese is a crumbly cheese usually found in the deli section. If you can’t find a Mexican Mole Spice Blend you can have it delivered to your door. Tip: If you are lucky enough to have a good Mexican restaurant nearby where they make fresh tortillas daily, I highly recommend picking some up instead of using pre-made store bought tortillas!
Vegetarian or chicken tacos made in less than 25 minutes!
- 2 Tablespoons olive oil
- 6 scallions green onions trimmed and sliced
- 4 ears corn husked, kernels shaved off cob
- 1 jalapeño pepper thinly sliced
- 1 small zucchini diced
- 1 -15 oz can black beans rinsed and drained
- 2 teaspoons Mexican Mole spice blend
- 2 cups chicken optional
- 2 ripe avocados peeled and sliced
- Fresh cilantro
- 2 limes quartered
- 1/2 cup grated Cotija cheese
- 1/3 cup roasted pumpkin seeds pepitas
- 8 100 % corn tortillas
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Trim ends from green onions and slice thinly
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Shuck the corn, place corn ear pointy end down inside a bowl and shave kernels off with knife
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Rinse the black beans, set aside.
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Thinly slice the jalapeño pepper.
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Peel and slice avocados
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Wash cilantro and pat dry
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Cut the lime into wedges.
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Heat olive oil in a pan, add green onions and cook for 2- 3 minutes. Add the corn cook for 2 more minutes, add zucchini and jalapeño. Cook for several more minutes. Add black beans and lower heat. Stir in the Mexican spice blend cover pan with lid.
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On the stovetop directly over a flame, or in the pan over medium heat, warm each tortilla until just pliable, about 30 seconds per side.
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Transfer the tortillas to individual plates. Spoon in the corn and bean mixture (and chicken if using). Top with avocado and cilantro. Sprinkle with the Cotija cheese and pumpkin seeds, and serve with the lime wedges on the side.
MAY I PLEASE ASK A LITTLE FAVOR?
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So true, we do love our tacos in Cali – in fact that’s what we had for dinner tonight! Your option looks delicious, love a great yummy meal!
LOVE Mexicana!
These look so delicious and easy to make as well!
I am a fan of all of these flavours. I am not sure mine will ever look like yours!!
YUM!!
Love that you spell flavor with a U. It reminds me you are a Canadian!
You make the prettiest tacos! These look so good!
You are sweet. Thanks!
Yep! Tacos are for everyday! Love the authentic Mexican cheese you added to these tacos. These tacos look insanely flavorful!
The filling sounds amazing.
Omg, I love tacos SOOOOO much! We’re gluten-free here, and corn tortillas have become a staple, so essentially everything becomes a taco lol. That filling sounds absolutely divine. Thanks so much for sharing! <3
I could do tacos everyday! And these look amaaaaazing. I never would have thought to add zucchini into the mix! Pinning for later!
These look so pretty and so so good! I just did a taco post too. Love how these could be vegetarian!
These look delicious! My husband tells me I might as well be vegetarian because I hardly eat meat. haha I love a good bean taco!
Great suggestions of adding green onion and roasted pepitas to tacos. Two of my favorite flavors but I would not have thought of using them in Tacos. Thanks for the suggestion!
Thanks!
I love this recipe!! Looks incredible!!
This looks awesome! I love for veggie tacos!
Black beans, corn, and avocados are some of my favorite ingredients when it comes to tacos – or life in general. These look sooo good!!
YUM!! I could eat tacos every night.
Black bean tacos are my new favorite! And I love the combination of black beans, corn and avocado. Thanks for the inspiration!
Totally agree – why wait for Tuesday?! These look so good, and perfect for a Meatless Monday — or any day! Love the combo of ingredients!
That’s it…we’re having taco Tuesday this week! It’s been way too long since we have had some! These look so yummy! Thank you for the inspiration!