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BBQ Black Bean and Corn Tacos with Avocado-Lime Salad Recipe

BBQ Black Bean and Corn Tacos with Avocado-Lime Salad recipe


These tacos are filled with tasty black beans and sweet corn, all wrapped in a soft tortilla. They come with a fresh salad made with avocado, lime, and lettuce. It's a yummy meal that's easy to make!


1 x (15 oz) can black beans
1 cup frozen corn kernels
8 small corn tortillas
1/2 cup shredded cheddar cheese
1/2 cup barbecue sauce
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1 tablespoon olive oil
1 avocado
1 heart romaine lettuce
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro


Wash and dry the fresh produce.
Preheat a skillet over medium-high heat.
Drain and rinse the black beans. Set aside.
Add olive oil to the skillet. Once hot, add the corn and cook for 2-3 minutes until it starts to brown.
Add the black beans, garlic powder, cumin, and barbecue sauce to the skillet. Stir and cook for another 5 minutes until heated through.
While the bean mixture is cooking, warm the tortillas in another skillet or in the microwave.
For the salad, chop the romaine lettuce and place it in a bowl. Cut the avocado into cubes and add to the lettuce.
Drizzle lime juice over the salad, add salt, pepper, and chopped cilantro. Toss everything together.
To assemble the tacos, divide the bean mixture among the tortillas, top with shredded cheddar cheese.
Serve the tacos with the avocado-lime salad on the side.

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