Baked Mexican-Style Black Bean and Corn Tacos
Soft corn tortillas filled with baked black beans, corn, and spices, topped with fresh salsa and creamy avocado for a colorful vegetarian taco night. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs small corn tortillas, thawed frozen corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 8 small corn tortillas
- 1 can (15 oz), drained and rinsed canned black beans
- 1 cup, thawed frozen corn kernels
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 sliced ripe avocado
- 1/3 cup (optional) sour cream
Instructions
- Step 1: Preheat oven to 375°F. In a bowl, combine 1 can (15 oz) drained black beans, 1 cup thawed corn kernels, 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Toss well.
- Step 2: Spread the bean and corn mixture evenly on a baking sheet and bake for 15 minutes until heated through and slightly roasted.
- Step 3: While the filling bakes, warm 8 small corn tortillas wrapped in foil in the oven for 5 minutes.
- Step 4: In a small bowl, mix 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice to make a fresh salsa.
- Step 5: To assemble, divide the baked bean and corn mixture evenly among the warmed tortillas. Top each with the fresh salsa, 1 sliced ripe avocado, and 1 tbsp sour cream if desired.
- Step 6: Serve immediately with extra lime wedges on the side.
Frequently asked questions
How long does Baked Mexican-Style Black Bean and Corn Tacos take to make?
Total time is about 30 minutes (10 min prep + 20 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 Baked Mexican-Style Black Bean and Corn Tacos?
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 small corn tortillas from drying out.
Can I substitute ingredients in Baked Mexican-Style Black Bean and Corn Tacos?
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 Baked Mexican-Style Black Bean and Corn Tacos 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 Baked Mexican-Style Black Bean and Corn Tacos 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.
Related recipes
Half-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw
Spiced Tiki Sweet Potato and Black Bean Tacos
Oven-Roasted Dodger Blue Corn and Black Bean Tacos
Chili-Lime Black Bean Tacos with Avocado Crema
North Memphis Spiced Sweet Potato and Black Bean Tacos
Hidden Threat Spicy Black Bean and Corn Tacos
Equipment for this recipe
Top-rated tools to make this recipe successfully.
