Black Bean and Corn Vegetarian Summer Tacos

These vegetarian tacos are perfect for a hot summer day. Served cold, and a snap to put together, even the kids can do it! Always a hit at summer parties, and guilt free too. I came up with this recipe several years ago, because I wanted something tasty, quick, and nutritious, that wouldn't heat the house up. It's also great if you have limited access to a kitchen (think college dorms). Just a sharp knife and a spoon is needed to make this fresh summer recipe.

• Preparation Time: 25 mins
• Cooking Time: 2 mins
• Total Time: 27 mins
• Calories: 460 Calories

Ingredients

• 1 medium onion, chopped
• 2 (15 ounce) cans black beans, rinsed and drained
• 3 cloves garlic, chopped, or more to taste
• ½ cup lime juice, divided
• 2 (15 ounce) cans corn, rinsed and drained
• 6 Roma tomatoes, chopped
• ¼ cup chopped fresh cilantro, or more to taste
• 3 serrano peppers, chopped, or more to taste (Optional)
• 4 avocados, sliced
• 2 (8 ounce) packages fajita-size flour tortillas
• 2 (8 ounce) packages crumbled feta cheese

Recipe Instructions

Step 1

Combine black beans, corn, tomatoes, onion, cilantro, serrano peppers, and garlic in a large bowl. Mix in 1/4 cup lime juice. Refrigerate mixture until flavors mingle, about 1 hour.

Step 2

Place avocado in a container with remaining 1/4 cup lime juice, to prevent browning.

Step 3

Place 5 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, about 30 seconds. Repeat with remaining tortillas. Scoop bean mixture into tortillas; garnish with avocado slices and feta cheese. Serve cold.