Easy One-Pan Veggie Tacos with Bold, Flavor-Packed Goodness

Ingredients

• 3 cups Bell Peppers (Use a mix of red, yellow, and green)
• 1 cup Corn Kernels (Fresh or frozen)
• 1 medium Red Onion (Thinly sliced)
• 2 cloves Garlic Cloves (Minced)
• 1 can Black Beans (Rinsed and drained)
• 2 tablespoons Olive Oil (For sautéing)
• 1 tablespoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• to taste Salt & Pepper
• 8 pieces Corn or Flour Tortillas (Warm them up)
• 1 cup Fresh Cilantro (Chopped)
• 2 pieces Lime Wedges
• 1 cup Avocado Slices or Guacamole
• 1 cup Crumbled Queso Fresco or Feta (Optional)

Instructions

1. 1

   --- Instructions ---

2. 2

   Heat the Skillet: Place a large, heavy-bottomed pan over medium-high heat and pour in the olive oil. Cook until it shimmers and lightly ripples, about 1 minute.

3. 3

   Sauté the Veggies: Add sliced bell peppers and red onion to the hot pan. Stir frequently for 5 minutes until peppers soften but still hold a tender-crisp bite.

4. 4

   Introduce Corn & Garlic: Toss in the corn kernels and minced garlic. Sauté 2 more minutes, stirring constantly, until the garlic is fragrant and the corn develops light golden edges.

5. 5

   Mix the Spices: Sprinkle chili powder, ground cumin, smoked paprika, salt, and pepper over the veggies. Stir for one minute so every colorful piece is coated in warm, smoky flavor.

6. 6

   Combine Beans: Fold in the rinsed black beans and a splash of water. Simmer gently for 3 minutes, allowing juices to meld into a cozy, slightly saucy medley.

7. 7

   Warm the Tortillas: Nestle tortillas in a dry skillet or microwave stack for about 30 seconds each, until they’re soft, pliable, and ready to cradle your filling.

8. 8

   Assemble & Serve: Spoon the vibrant veggie and bean mix onto each warmed tortilla. Top with chopped cilantro, creamy avocado slices, crumbled queso fresco, and a squeeze of lime.