Black Bean & Corn Tacos with Radish
Black Bean & Corn Tacos with Radish are a colorful and nutritious twist on traditional tacos, perfect for any occasion. These delightful tacos combine hearty black beans and sweet corn topped with crunchy radishes and creamy avocado, all nestled in warm taco shells. Ideal for Taco Tuesday or casual gatherings, they are quick to prepare and guaranteed to impress your guests!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (2 tacos each) 1x
- Category: Main
- Method: Assembling
- Cuisine: Mexican
Ingredients
Scale
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh, frozen, or canned)
- 8 taco shells (soft tortillas or crunchy)
- 4 radishes, thinly sliced
- 1 ripe avocado, sliced
- Juice of 1 lime
- ¼ cup chopped cilantro (optional)
Instructions
- Prepare the ingredients: Chop the radishes, cilantro, and avocado. Rinse and drain the black beans and corn.
- Mix the filling: In a bowl, combine black beans, corn, lime juice, and cilantro. Stir gently to mix.
- Warm taco shells: Heat soft tortillas in a skillet over medium heat or bake crunchy shells as per package instructions.
- Assemble tacos: Fill each shell with the bean-corn mixture, then top with radishes and avocado slices.
- Serve: Arrange on a platter and drizzle extra lime juice before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize by swapping black beans for pinto or adding jalapeños for spice. Leftover filling can be stored separately to maintain the crispness of the taco shells.