15-Minute Black Bean & Corn Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-rich taco night staple featuring smoky black beans, sweet corn, and a creamy avocado sauce that comes together in record time. This mexican-inspired quick meals (vegetarian) ready in about 15 minutes pairs drained and rinsed black beans, frozen or canned corn, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (12 ratings) Prep: 10 min Cook: 5 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 15 oz drained black beans in a small saucepan over medium heat with 1 cup frozen corn, 1 tsp cumin, and 1/2 tsp chili powder. Simmer for 8 minutes until corn is tender and flavors meld, stirring occasionally.
  2. Step 2: While beans cook, blend 1 large pitted avocado, 1 tbsp lime juice, 1/4 cup chopped cilantro, and 2 tbsp sour cream until smooth to make the crema. Add water if needed for a pourable consistency.
  3. Step 3: Warm 8 corn tortillas in a dry skillet for 30 seconds per side until pliable. Assemble tacos by spreading 1 tbsp avocado crema on each tortilla, topping with 3/4 cup warm bean-corn mixture, 1/4 cup diced red onion, and 1/2 cup julienned jicama.
  4. Step 4: Garnish with extra cilantro and a lime wedge, serving immediately while tortillas are warm and flexible.

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Frequently asked questions

How long does 15-Minute Black Bean & Corn Tacos with Avocado Crema take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover 15-Minute Black Bean & Corn Tacos with Avocado Crema?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep frozen or canned corn from drying out.

Can I substitute ingredients in 15-Minute Black Bean & Corn Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale 15-Minute Black Bean & Corn Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is 15-Minute Black Bean & Corn Tacos with Avocado Crema vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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