Black Bean and Corn Tacos with Avocado Crema

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

Soft corn tortillas filled with black beans and corn, topped with a smooth avocado crema that balances flavors with half-measure spices. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs (15 oz), drained and rinsed black beans, fresh or frozen corn kernels, 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 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.

Prep: 10 min Cook: 10 min Serves 3 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add 1 cup corn kernels and sauté for 3 minutes until slightly charred.
  2. Step 2: Add 1 can (15 oz) drained black beans, 1/2 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt to the skillet. Stir and cook for 5 minutes until heated through and fragrant.
  3. Step 3: Meanwhile, in a blender or food processor, combine 1 medium ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, 1 small minced garlic clove, and 2 tbsp chopped fresh cilantro. Blend until smooth to create the avocado crema.
  4. Step 4: Warm 6 small corn tortillas in a dry skillet or microwave until pliable.
  5. Step 5: Assemble tacos by spooning the black bean and corn mixture equally onto each tortilla, then drizzle with the avocado crema before serving.

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Frequently asked questions

How long does Black Bean and Corn Tacos with Avocado Crema 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 Tacos with Avocado Crema?

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 fresh or frozen corn kernels from drying out.

Can I substitute ingredients in Black Bean and Corn Tacos with Avocado Crema?

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 with Avocado Crema 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 with Avocado Crema 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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