Black Bean and Corn Tacos with Avocado Cream

These are perfect as a snack, lunch or dinner. So creamy and tasty, you will fall in love. If you’re a fan of a bit of spice, they go super well with hot sauce. My favourite one to put on is Valentina, but feel free to try out different ones to your liking.
Corn and Black Bean Tacos
Makes 8 tacos
1 can (2 cups) black beans, rinsed
1 1/2 cups frozen or fresh corn
1/2 large onion, chopped (roughly 1 cup)
1 tbsp cooking oil, I prefer olive oil
Salt and Pepper to taste
Avocado Cream:
1 large avocado, cubed (roughly 1 1/4 cups)
2 tablespoons fresh lime juice
1/3 cup plain coconut yogurt (soy yogurt is ok)
Large pinch salt
8 flour or corn tortillas
1/3 cup chopped fresh cilantro
In a frying pan heat oil over medium heat. Add onions and cook stirring frequently for approximately 5 minutes. Add corn, beans, salt and pepper to taste. Continue to cook another 4-5 minutes, stirring. In a food processor puree together all of the ingredients for the avocado cream.
Heat tortillas in microwave or in a pan over the element. Divide corn and bean filling equally over the 8 tortillas. Divide the avocado cream and cilantro on top of the filling the same way. Fold, lift and devour.
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