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Black Bean Tacos with Avocado and Corn

Warm black beans and sweet corn tuck into toasted corn tortillas with crunchy cabbage, creamy avocado, and a bright squeeze of lime.

Fits Celiac, Hashimoto's, PCOS and 14 more diets

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Black Bean Tacos with Avocado and Corn
15 mintotal
1servings
9ingredients

Ingredients

  • ¾ cup canned black beans, no-salt-added, rinsed and drained
  • 2 certified gluten-free corn tortillas
  • ¼ cup corn kernels, fresh or frozen
  • ½ avocado, diced
  • ½ cup red cabbage, finely shredded
  • 1 tsp garlic-infused olive oil
  • ¼ tsp ground cumin
  • ½ lime, zested and juiced
  • 1 tbsp fresh cilantro, chopped

Method

  1. Warm tortillas in a dry skillet until pliable and lightly toasted.1 min timer
  2. Heat oil; stir in cumin until fragrant, about thirty seconds.1 min timer
  3. Add beans and corn; cook, stirring, until hot and tender.4 min timer
  4. Mash some beans lightly, then stir in lime zest.
  5. Fill tortillas with beans, cabbage, avocado, cilantro, and lime juice.

Why it works

  • Celiac disease: Certified gluten-free corn tortillas and naturally gluten-free beans keep wheat, barley, and rye out.
  • Gluten-free: Certified gluten-free corn tortillas and plain beans keep gluten-containing grains and sauces out.
  • Anti-inflammatory: Beans, avocado, cabbage, corn, and olive oil bring vegetables, fibre, and plant-based fats.

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This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Vegetarian recipes, Vegan recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Mexican recipes.