Black Bean and Corn Vegetarian Summer Tacos

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 1/2 red bell pepper, chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 8 small soft tacos
• Toppings of your choice (avocado, salsa, sour cream, etc.)

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 3-4 minutes or until softened.
2. Add the garlic powder, chili powder, cumin, paprika, oregano, and salt and stir to combine.
3. Add the black beans and corn and stir to combine. Cook for 3-4 minutes or until heated through.
4. To assemble the tacos, scoop some of the black bean and corn mixture onto each taco shell. Top with your desired toppings and serve.

Interesting Facts

• These tacos are a great way to use up any leftover vegetables in your fridge.
• You can substitute the black beans for any other type of beans.
• Add some diced jalapenos to the mixture for a spicy kick.
• You can use either soft or hard taco shells.