Black Bean and Corn Tacos with Avocado Lime Sauce
A flavorful vegetarian taco featuring half portions of black beans and corn topped with a zesty avocado lime sauce. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes blends small corn tortillas, black beans, rinsed and drained, corn kernels, fresh or frozen into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, rinsed and drained
- 1 cup corn kernels, fresh or frozen
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 medium avocado
- 2 tbsp lime juice
- 1/4 cup Greek yogurt
- 1/4 cup cilantro leaves
- 2 tbsp green onion, sliced
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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, 1/2 tsp smoked paprika, and 1/2 tsp salt. Sauté for 5-6 minutes until warmed through and fragrant.
- Step 2: In a blender, combine 1 medium avocado, 2 tbsp lime juice, 1/4 cup Greek yogurt, and 1/4 cup cilantro leaves. Blend until smooth and creamy.
- Step 3: Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 4: Divide the black bean and corn mixture evenly among the tortillas. Drizzle each with 1 tbsp avocado lime sauce and sprinkle with 2 tbsp sliced green onion before serving.
Frequently asked questions
How long does Black Bean and Corn Tacos with Avocado Lime Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Black Bean and Corn Tacos with Avocado Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Black Bean and Corn Tacos with Avocado Lime Sauce?
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 Lime Sauce 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 Lime Sauce 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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