Baked Popular Corn and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm corn and black bean tacos baked with a zesty blend of spices and topped with fresh salsa for a vibrant vegetarian meal. This mexican-inspired tacos & burritos (vegetarian) ready in about 27 minutes pairs small corn tortillas, (15 oz), drained and rinsed black beans, thawed frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 12 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a mixing bowl, combine 1 can (15 oz) drained black beans, 1 cup thawed frozen corn kernels, 1/4 cup finely chopped red onion, 1 tsp cumin powder, 1/2 tsp smoked paprika, 1/2 tsp chili powder, and 2 tbsp olive oil. Mix well to evenly coat.
  2. Step 2: Lightly warm 8 small corn tortillas in the oven for 2 minutes so they become pliable. Arrange the tortillas on a baking sheet.
  3. Step 3: Spoon the black bean and corn mixture evenly onto each tortilla, then sprinkle 1 cup shredded cheddar cheese over the fillings.
  4. Step 4: Bake for 10-12 minutes until the cheese melts and the edges of the tortillas become slightly crispy.
  5. Step 5: Remove from oven and garnish each taco with 1/4 cup chopped fresh cilantro and serve with 1 cup salsa fresca and 4 lime wedges for squeezing.

Equipment for this recipe

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Frequently asked questions

How long does Baked Popular Corn and Black Bean Tacos take to make?

Total time is about 27 minutes (15 min prep + 12 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 Popular Corn and Black Bean 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 Popular Corn and Black Bean 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 Popular Corn and Black Bean 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 Popular Corn and Black Bean 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.

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