Veggie Delight: Colorful Black Bean Tacos with Avocado Crema

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

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

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

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

5.To assemble the tacos, place a generous spoonful of the black bean and veggie mixture onto each tortilla.

6.Drizzle with the avocado crema and sprinkle with fresh cilantro before serving.