Name: Beef, Black Bean, and Corn Tacos
Yield: 6 Servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped; 2 garlic cloves, finely chopped; 1 Fresno chile, stem removed, seeded, finely chopped; Kosher salt, freshly ground pepper; 1 teaspoon chili powder; ½ teaspoon ground cumin; ½ teaspoon sweet paprika; 1 pound ground beef, preferably chuck; 1 15-oz. can black beans, rinsed; 1 14-oz. can cherry tomatoes, drained; 1 cup frozen corn, thawed; 12 corn or flour tortillas, warmed, or tortilla chips; 3 ounces cheddar, grated; 1 avocado, sliced

Alex Lau

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

Recipe notes