Baked Mexican-Style Black Bean and Corn Tacos

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 30 minutes, pairs corn tortillas, canned black beans, frozen corn kernels 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Spread the bean and corn mixture evenly on a baking sheet and bake for 15 minutes until heated through and slightly roasted.
  3. Step 3: While the filling bakes, warm 8 small corn tortillas wrapped in foil in the oven for 5 minutes.
  4. 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.
  5. 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.
  6. Step 6: Serve immediately with extra lime wedges on the side.

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