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If you're searching for a vibrant and delicious dish that embodies the spirit of comfort food while also being healthy, look no further than charred corn and black bean tacos. These tacos are not only visually appealing, with their colorful ingredients, but they also pack a punch of flavor that will satisfy your taste buds. Perfect for any occasion, whether it's a casual weeknight dinner or a festive gathering with friends, this recipe proves that healthy eating doesn't mean sacrificing taste.

Charred Corn & Black Bean Tacos

Discover the joy of making Charred Corn & Black Bean Tacos, a vibrant dish that balances health and flavor perfectly. This recipe highlights fresh ingredients, combining sweet, smoky charred corn with creamy black beans for a delightful contrast. Easy to customize, these tacos cater to all tastes, whether for a casual dinner or a festive gathering. Packed with nutrients and bursting with flavor, they're sure to impress your family and friends. Get ready to elevate your taco nights!
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Ingredients
  

3 ears of fresh corn, husked

1 can (15 oz) black beans, drained and rinsed

1 red bell pepper, diced

1 small red onion, finely chopped

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Corn or flour tortillas

Avocado slices (optional)

Crumbled queso fresco or cotija cheese (optional)

Instructions
 

Char the Corn: Preheat your grill or a grill pan over medium-high heat. Grill the corn for about 10-15 minutes, turning occasionally, until all sides are charred and lightly caramelized. Remove from heat and let it cool slightly. Once cool, cut the kernels off the cob and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and diced red bell pepper. Cook for about 5 minutes, or until softened.

      Combine Ingredients: Add the charred corn kernels and black beans to the skillet. Sprinkle with smoked paprika, cumin, chili powder, salt, and pepper. Stir everything together and cook for another 3-4 minutes until heated through. Squeeze the lime juice over the mixture and stir again.

        Warm the Tortillas: In a separate pan, warm the corn or flour tortillas for about 30 seconds on each side, or until soft and pliable.

          Assemble Tacos: Spoon generous amounts of the corn and black bean mixture onto each warm tortilla. Top with fresh cilantro, avocado slices, and crumbled cheese if using.

            Serve: Arrange the tacos on a platter and serve immediately with lime wedges on the side for an extra zesty touch.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings