Black Bean and Corn Tacos
Soft corn tortillas filled halfway with spicy black beans and halfway with fresh corn salsa for a colorful taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs small corn tortillas, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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
- 6 small corn tortillas
- 1 cup black beans (canned, drained and rinsed)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 cup fresh corn kernels (cut from 2 ears)
- 1/2 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1 small, seeded and minced (optional) jalapeño
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 cup drained black beans, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until beans are heated through and fragrant.
- Step 2: In a separate bowl, combine 1 cup fresh corn kernels, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 small minced jalapeño (optional). Mix well to make corn salsa.
- Step 3: Warm 6 corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 4: Spread half of each tortilla with the black bean mixture and the other half with the corn salsa. Fold tortillas gently and serve immediately for a half-and-half taco experience.
Frequently asked questions
How long does Black Bean and Corn Tacos take to make?
Total time is about 25 minutes (15 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 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 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 Black Bean and Corn Tacos for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 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.
