Avocado and Black Bean Tacos

Heat the vegetable oil in a skillet over medium heat. Add the drained black beans, cumin, and chili powder. Cook for five minutes, stirring occasionally and mashing about a quarter of the beans with the back of a spoon to create a thick, saucy texture.

In a separate dry skillet over high heat, char the corn kernels for three to four minutes, tossing occasionally, until they develop dark spots and a smoky, sweet flavour. Remove from heat and season with a pinch of salt.

Prepare the avocado topping by gently tossing the diced avocado with half the lime juice and a pinch of salt. Handle the avocado gently to keep the pieces intact rather than mashing them. Set aside until ready to assemble.

Make a quick pico de gallo by combining the quartered cherry tomatoes, diced red onion, chopped cilantro, remaining lime juice, and salt in a small bowl. Toss gently and let the flavours meld for five minutes.

Warm the corn tortillas by placing them directly on a gas flame for fifteen seconds per side until slightly charred and pliable, or heat in a dry skillet for thirty seconds per side. Stack and wrap in a clean towel to keep warm and soft.

Assemble the tacos by spooning the seasoned black beans onto each warm tortilla, then topping with the charred corn, diced avocado, and pico de gallo. Crumble queso fresco over each taco and add hot sauce to taste.

Serve the tacos immediately with extra lime wedges on the side. These vegetarian tacos are a perfect example of modern Mexican cooking that celebrates fresh ingredients and bold seasonings without relying on meat for flavour and satisfaction.