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Overhead photo of black bean and corn tacos with avocado salsa AI-generated image, for illustration only.
NeverFeeds AU Recipes

Black Bean & Corn Tacos

with Avocado Salsa

Vegetarian 🌱 Vegan ⏱ 20 min Easy Large frying pan

Fully vegan as written, no swaps needed — smoky, taco-spiced black beans and corn, a chunky avocado salsa doing the job cheese usually does, and warm tortillas. Quick enough for a weeknight without feeling like a compromise.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking.

Method

  1. Make the avocado salsa

    Roughly mash the avocado in a bowl, leaving it chunky. Finely chop the tomato and red onion and stir through, along with a squeeze of lime juice, the coriander and a pinch of salt.

  2. Cook the beans and corn

    Heat a drizzle of oil in a frying pan over medium-high heat. Add the black beans and corn along with the taco blend, and cook, stirring occasionally, until heated through and the beans are starting to catch a little colour, 5–6 minutes. A splash of water helps if it looks like it's drying out.

  3. Warm the tortillas

    Warm the tortillas in a dry pan or the microwave in 10-second bursts.

  4. Serve

    Spoon the beans and corn into each tortilla and top with the avocado salsa.

NeverFeeds Taco Blend: the same mix from the Mexican pork rice bowl and the enchiladas — it works just as well on beans as it does on mince.