Black Bean and Corn Street Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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.

Hearty black bean and corn tacos topped with a smooth avocado crema. This Mexican-inspired taco and burrito recipe (vegetarian, gluten free), ready in about 20 minutes, pairs black beans, corn kernels, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 2 Mexican cuisine 380 cal/serving

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Ingredients

1 cup canned, drained and rinsed black beans
1 cup fresh or frozen corn kernels
1 tsp ground cumin
1/2 tsp chili powder
1 tbsp olive oil
4 small corn tortillas
1 ripe avocado
1/4 cup plain Greek yogurt
1 tbsp lime juice
1/4 tsp salt

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Instructions

Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup black beans, 1 cup corn kernels, 1 tsp ground cumin, and 1/2 tsp chili powder. Cook for 5-6 minutes, stirring occasionally, until the mixture is heated through and fragrant.
Step 2: In a blender or small bowl, combine 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, and 1/4 tsp salt. Blend or mash until smooth and creamy.
Step 3: Warm 4 small corn tortillas in a dry skillet for 30 seconds per side. Spoon the black bean and corn mixture evenly onto each tortilla, then drizzle generously with the avocado crema. Serve immediately.