Health, Fitness & Food

Black Bean Tacos with California Avocado-Sweet Corn Salad


Post sponsored by California Avocado. See under for extra particulars.

I’m squeezing in a single final avocado recipe into June since it’s nonetheless California Avocado month! This works out particularly properly as a result of with temperatures properly over 100˚F for the previous week, I’m making extra gadgets which might be contemporary and require little cooking. Enter these tacos with a contemporary avocado salad. These tacos use my favourite spiced black bean recipe which is then topped with this easy candy corn salad. This salad is ideal whenever you’re in a position to get your palms on contemporary candy corn as a result of the uncooked taste is wonderful- there’s no have to all the time cook dinner corn! Plus, I believe candy corn and avocados ought to all the time go collectively!

Black Bean Tacos with Sweet Corn-Avocado Salad

Black Bean Tacos with Sweet Corn-Avocado Salad | Naturally Ella

Easy and exquisite summer time tacos that includes spiced black beans topped with contemporary, uncooked candy corn and avocado salad. 


Corn-Avocado Salad

  • 1 ear candy corn
  • 1 just-ripe avocado
  • Juice from 1 lime
  • 1/four teaspoon salt
  • 1/four cup minced contemporary cilantro, plus additional for topping



  • Carefully take away the kernels from the corn cob and place in a bowl. Save the corn cob for making inventory if desired. Cut the avocado in half, take away the pit, and scoop out the avocado onto a slicing board, lower facet down. Dice the avocado into ¼” cubes and add to the bowl with candy corn. Squeeze within the lime juice adopted by the salt and cilantro. Toss till the corn and avocado are coated, put aside.
  • Make the blacks beans as instructed.
  • Heat the tortillas as desired (see word for my most well-liked technique). Assemble the tacos with a a couple of spoonfuls of the black beans adopted by the avocado relish, cotija cheese, and a drizzle of sizzling sauce.


Recipe Notes

Tips & Tricks: I’ve a fuel oven which suggests I wish to calmly char the tortillas over an open flame. You also can obtain the same impact in a cast-iron skillet. 

Stock up: get the pantry components you’ll need: Avocados, black beans, tortillas

Nutrition:  see the information.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 432 Calories from fats
% Daily Value
Total Fat 17.three 27%
Carbohydrate 63.5 21%
Dietary Fiber 19.three 77%
Sugars four.9
Protein 14.three

Percent Daily Values are based mostly on a 2,000 calorie eating regimen. Your day by day values could also be increased or decrease relying in your calorie wants:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

Tacos with Sweet Corn Salad


I really feel like my taco recipes are one unending variation. I’m continually altering up the fillings I take advantage of however it’s based mostly round a easy system: legumes + greens. With this mixture, it’s exhausting to go fallacious!

Vegan: Easy sufficient: depart off the cheese. I like so as to add an additional sprinkle of salt to the salad though- the cheese brings a lift you gained’t get in any other case.

Beans: Switch out the black beans and use the pinto or or white beans. I like utilizing the smaller, creamier beans for a spiced taco filling!

Halloumi: You most likely know this about me, however I beloved fried cheese and can use it at any time when I can. Swap the feta for some fried halloumi.

Black Bean Tacos with Avocado-Sweet Corn Salad with Feta | Naturally Ella

Disclosure: This recipe was created in partnership with California Avocado. All ideas and opinions are my very own. It’s content material like this that helps me hold this website working to offer the vegetarian recipes you see each week.

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