In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Sauté Vegetables

Stir in minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Add Garlic and Ginger

Add the diced bell pepper and grated carrot, stirring well. Cook for another 5 minutes until the vegetables begin to soften.

Pour in the tamari and coconut milk, mixing thoroughly. Bring the mixture to a simmer.

Stir in the black beans and corn kernels. Cook for an additional 5 minutes until heated through.

Add chopped cilantro, salt, and black pepper to taste. Remove from heat and set aside.

In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Take a warm tortilla and fill it with the prepared vegetable mixture.

Top with sliced avocado, a squeeze of lime, and salsa as desired.

Serve the tacos immediately, garnished with extra cilantro if desired.