Season 07 - Lunch / S07L18
Black Bean and Corn Tacos
Story
Don Luis always said, *“If you season beans right, nobody misses the meat.”* On warm evenings, he’d toss black beans with sweet corn, lime, and spices, then scoop it into freshly warmed tortillas with salsa and avocado. He’d hum a little bolero as he plated each one, topping them with cilantro and a sprinkle of queso fresco. “Tacos like this,” he’d smile, “remind us that good food is about balance—flavor, texture, and corazón.” Prep & Cook Time, Calories, and Cost
Ingredients
- For the Filling
- 1 (15 oz) can black beans, drained and rinsed 🫘
- 1 cup corn kernels (fresh, frozen, or canned) 🌽
- 1 garlic clove, minced
- 0.25 tsp cumin
- 0.25 tsp chili powder
- Juice of 1 lime 🍋
- Salt & pepper to taste
- 1 tbsp olive oil
- Toppings & Assembly
- 8 small corn tortillas
- 1 avocado, sliced 🥑
- 0.25 cup chopped red onion
- 0.25 cup chopped cilantro 🌿
- 0.25 cup crumbled queso fresco (optional)
- Optional: salsa, jalapeños, or hot sauce
Instructions
- 1Make the Filling:
- 2In a skillet, heat olive oil and sauté garlic.
- 3Add black beans, corn, cumin, chili powder, salt, and pepper.
- 4Cook for 5–7 minutes until heated through. Stir in lime juice and remove from heat.
- 5Warm the Tortillas:
- 6Toast tortillas on a dry skillet or open flame until warm and slightly charred.
- 7Assemble the Tacos:
- 8Spoon bean and corn mixture into tortillas.
- 9Top with avocado, red onion, cilantro, queso fresco, and any extras you love.
- 10Serve with lime wedges on the side.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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