Vegan Charred Corn Tacos with Avocado & Refried Black Beans
These easy vegan charred corn tacos are loaded with sweet corn, refried black beans, creamy avocado, and fresh toppings. A quick, flavorful, and plant-based taco recipe perfect for summer, Meatless Monday, or any weeknight dinner. Naturally gluten-free and dairy-free!
Yield: 4
Vegan Charred Corn Tacos with Avocado & Refried Black Beans
These easy vegan charred corn tacos are loaded with sweet corn, refried black beans, creamy avocado, and fresh toppings. A quick, flavorful, and plant-based taco recipe perfect for summer, Meatless Monday, or any weeknight dinner. Naturally gluten-free and dairy-free!
Prep time: 10 MinCook time: 26 MinTotal time: 36 Min
Ingredients
- 2 tablespoons oil
- 3 ears fresh corn
- 1 can refried black beans
- 1 diced jalapeno, divided
- 1 diced garlic clove
- Juice of 3 limes, divided
- 1 teaspoon cumin
- 1 teaspoon salt, divided
- 1 diced avocado
- 2 tablespoons diced red onion
- 3 tablespoons chopped cilantro
- 8 corn tortillas
- 1/2 diced tomato
Instructions
- Add 1 tablespoon of oil to a cast iron or heavy skillet. Bring heat to medium high.
- Add corn and cook until charred, about 10-15 minutes, turning frequently.
- Put the black beans in a pot with a little water, 1/2 lime juiced, garlic, half of the jalapeno, cumin, and 1/2 teaspoon salt. Warm it up on the stove. It should be smooth and spreadable.
- Once the corn is cool, cut the kernels from the cobs into a bowl and add the rest of the jalapeno, avocado, red onion, cilantro, remaining salt, and remaining lime juice.
- If you're using homemade tostada shells, heat up the oven to 400 F. spray the corn tortillas with avocado oil spray and sprinkle with tajin. Cook for 5 minutes on each side until crispy.
- Layer on the beans, then top with the corn salsa and fresh tomato!