Black Bean and Corn Street Tacos

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

Flavorful vegan street tacos filled with smoky black beans and sweet corn, a nod to vibrant neighborhood street food with fresh toppings and warm tortillas. This mexican-inspired vegan ready in about 20 minutes pairs (15 oz) black beans, drained and rinsed, corn kernels, fresh or frozen, 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.

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

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
  2. Step 2: Add 1 cup corn kernels and sauté for 3-4 minutes until slightly charred and fragrant.
  3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 5 minutes, stirring occasionally, until heated through and flavors meld.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
  5. Step 5: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla, topping with 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and slices of 1 medium avocado.
  6. Step 6: Serve immediately with lime wedges for squeezing over the tacos to add brightness.

Frequently asked questions

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

Total time is about 20 minutes (10 min prep + 10 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 Black Bean and Corn Street 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 corn kernels, fresh or frozen from drying out.

Can I substitute ingredients in Black Bean and Corn Street 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 Black Bean and Corn Street 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 Black Bean and Corn Street Tacos vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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