Baked Spicy Black Bean and Corn Tacos
Warm corn tortillas filled with a spicy black bean and corn mixture, baked to meld flavors and topped with fresh cilantro. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs small corn tortillas, (15 oz), drained and rinsed black beans, fresh or frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 black beans
- 1 cup fresh or frozen corn kernels
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 375°F. In a medium bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper, mixing until well incorporated.
- Step 2: Warm 8 small corn tortillas by wrapping in foil and placing in the oven for 5 minutes until pliable.
- Step 3: Spoon the black bean and corn mixture evenly onto the center of each tortilla, then fold in half and place on a baking sheet.
- Step 4: Bake the tacos for 10 minutes until heated through and slightly crispy around the edges.
- Step 5: Remove from the oven and sprinkle 1/4 cup chopped fresh cilantro over the tacos. Serve immediately with lime wedges for squeezing.
Frequently asked questions
How long does Baked Spicy 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 Spicy 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 Spicy 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 Spicy 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 Spicy 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.
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