Tex-Mex Black Bean and Beef Skillet Tacos with Charred Corn

1. Dice 1 white onion and 2 bell peppers into roughly ½-inch pieces. Mince 4 cloves of garlic. Dice 2 roma tomatoes. Set all aside separately.

2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups frozen corn (straight from frozen) and spread into a single layer. Cook undisturbed for 3–4 minutes until the corn gets some char on the bottom, then stir and cook another 2 minutes. Transfer charred corn to a bowl and set aside.

3. In the same skillet, add the remaining 2 tbsp olive oil over medium-high heat. Add the diced onion and bell peppers. Cook, stirring occasionally, for 4–5 minutes until softened and the edges start to brown.

4. Add the minced 4 cloves of garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant.

5. Push the vegetables to the edges of the skillet. Add 0.75 lb ground beef to the center. Break it up with a spoon and cook for 4–5 minutes until no pink remains.

6. Stir the beef and vegetables together. Add 2 tbsp chili powder, 1.5 tsp cumin, 1 tsp smoked paprika, 0.5 tsp oregano, 0.25 tsp cayenne, 1 tsp salt, and 0.5 tsp black pepper. Stir to coat everything evenly and cook for 1 minute until the spices smell toasted.

7. Drain and rinse both cans of black beans. Add them to the skillet along with 0.5 cup chicken broth. Stir everything together, reduce heat to medium, and simmer for 6–8 minutes until the liquid reduces by about half and the mixture looks thick and saucy. Taste and add more salt if needed.

8. While the skillet simmers, halve the 2 avocados, remove the pits, and scoop the flesh into a bowl. Add the juice of 1 lime (about 2 tbsp) and a pinch of salt. Mash with a fork to a slightly chunky texture. Stir in the diced 2 roma tomatoes and a small handful of roughly chopped fresh cilantro.

9. Warm 12 corn tortillas: place them in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted, or wrap them in a damp paper towel and microwave for 1 minute.

10. Cut the remaining lime into wedges for serving. Set out the charred corn, sour cream, 8 oz shredded Mexican cheese blend, and the remaining cilantro as toppings. Serve the beef and black bean skillet family-style with the warm tortillas and all the toppings alongside.