Beef, Black Bean, and Corn Tacos

back to school bean beef black beans cheddar chile corn cumin kid-friendly lunch paprika taco tomato

Bon Appétit

6 Servings

Source

Ingredients

2 tablespoons vegetable oil

1 medium onion, chopped

2 garlic cloves, finely chopped

1 Fresno chile, stem removed, seeded, finely chopped

Kosher salt, freshly ground pepper

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon sweet paprika

1 pound ground beef, preferably chuck

1 15-oz. can black beans, rinsed

1 14-oz. can cherry tomatoes, drained

1 cup frozen corn, thawed

12 corn or flour tortillas, warmed, or tortilla chips

3 ounces cheddar, grated

1 avocado, sliced

Method

Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and cook, stirring often, until softened and lightly browned, 8–10 minutes. Add garlic and Fresno chile and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Add chili powder, cumin, and paprika and cook, stirring, until spices are fragrant, about 1 minute more. Add ground beef, season with salt and pepper, and cook, breaking up with a spoon, until meat is cooked through, about 5 minutes. Add beans, tomatoes, corn, and ½ cup water and bring to a simmer. Season again with salt and pepper and cook, stirring occasionally, until liquid is reduced slightly and tomatoes have burst, 8–10 minutes. Serve 1/3-cup portions of meat mixture over soft tacos or alongside chips; top with cheese and avocado.