Baked Spicy Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Warm corn tortillas filled with a spicy black bean and corn mixture, baked to meld flavors and topped with fresh cilantro. This Mexican recipe (vegetarian), ready in about 30 minutes, pairs corn tortillas, black beans, 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

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Warm 8 small corn tortillas by wrapping in foil and placing in the oven for 5 minutes until pliable.
3. 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.
4. Step 4: Bake the tacos for 10 minutes until heated through and slightly crispy around the edges.
5. Step 5: Remove from the oven and sprinkle 1/4 cup chopped fresh cilantro over the tacos. Serve immediately with lime wedges for squeezing.