Hearty Black Bean and Corn Tacos with Avocado Crema

1.Heat olive oil (1 tbsp) in a medium skillet over medium heat. Add the rinsed and drained black beans and corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and the beans are heated through.

2.Stir in the cumin (½ tsp), smoked paprika (½ tsp), chili powder, salt, and black pepper. Cook for another 2-3 minutes, allowing the spices to become fragrant and coat the beans and corn.

3.While the filling cooks, prepare the avocado crema. In a small food processor or blender, combine the scooped avocado, lactose-free yogurt or dairy-free sour cream alternative, lime juice (1 tbsp), and 2 tablespoons of water. Blend until smooth and creamy. Add more water, one tablespoon at a time, if a thinner consistency is desired. Season with salt to taste.

4.Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in the oven.

5.Assemble the tacos: Spoon a generous amount of the black bean and corn filling into each warm tortilla. Drizzle generously with the avocado crema.

6.Garnish with fresh cilantro, if using, and serve immediately with lime wedges on the side.