Veggie Delight: Colorful Black Bean Tacos with Avocado Crema

1In a skillet over medium heat, add the black beans (1 can), corn, diced red bell pepper (1), cherry tomatoes (1 cup), and red onion (½).

2Sprinkle in the ground cumin (1 teaspoon), chili powder (1 teaspoon), smoked paprika (½ teaspoon), salt, and pepper (1). Stir well to combine and cook for about 5-7 minutes until the vegetables are tender and heated through.

3While the veggie mixture is cooking, prepare the avocado (1) crema. In a blender or food processor, combine the avocado (1), Greek yogurt (¼ cup) (or sour cream (¼ cup)), lime juice (1 tablespoon), and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if necessary.

4Warm the corn tortillas (8 small) in a dry skillet for about 30 seconds on each side until pliable.

5To assemble the tacos, place a generous spoonful of the black bean (1 can) and veggie mixture onto each tortilla (8 small).

6Drizzle with the avocado (1) crema and sprinkle with fresh cilantro (¼ cup) before serving.