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Black Bean, Corn and Red Pepper Tacos

Black Bean, Corn, and Red Pepper Tacos

Course Main Course
Cuisine Mexican, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 210 kcal
Author makinghealthychoices.ca


  • 1 Tbsp Olive oil
  • 1 Medium onion
  • 2 Cloves Garlic
  • 1/4 Tsp Chipotle Powder Or 1/2 tsp chili powder
  • 1 1/2 Tsp Paprika
  • 1 1/2 Tsp Cumin
  • 3/4 Cup Puréed tomatoes
  • 1 3/4 Cup Black beans, cooked or canned 1 can
  • 1 Cup Corn (fresh or frozen)
  • 1/4 Cup Cilantro, chopped
  • Taco shells
  • Toppings - chopped avocado, grated cheese (or vegan cheese), chopped tomato, lettuce, salsa, lime wedges


  1. Add olive oil to medium saucepan and heat over medium heat.  Add onion and garlic and cook for a few minutes.  Add spices and heat until fragrant (a few more minutes).  Add tomato, black beans and corn.  Cook until filling is heated through (about 10 minutes).  Top with freshly chopped cilantro and serve.  

    While taco filling is cooking, prepare taco shells by placing them on a baking sheet.  Heat oven to 350 degrees .  Heat taco shells in oven for about 5 minutes.  Remove from oven and serve with filling and assorted toppings.