Black Bean and Corn Tacos with Tangy Lime Crema

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

Vibrant black bean and corn tacos layered with fresh vegetables and finished with a zesty lime crema for a refreshing street-food inspired meal. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs corn tortillas, black beans, corn kernels 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: 15 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 1 cup corn kernels, 1 diced red bell pepper, and 1/4 cup finely chopped red onion. Sauté for 5 minutes until vegetables are tender and edges start to caramelize.
  2. Step 2: Stir in 1 can (15 oz) drained and rinsed black beans, 1 tsp cumin powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes until heated through and fragrant.
  3. Step 3: In a small bowl, whisk together 1/2 cup sour cream, 2 tbsp lime juice, and 1 minced small jalapeño (optional) until smooth and tangy.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
  5. Step 5: Divide the black bean and corn mixture evenly among the tortillas, top with 1/4 cup chopped cilantro leaves, and drizzle each taco with the tangy lime crema. Serve immediately for a fresh, colorful taco experience.

Frequently asked questions

How long does Black Bean and Corn Tacos with Tangy Lime Crema take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tangy Lime 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 corn tortillas from drying out.

Can I substitute ingredients in Black Bean and Corn Tacos with Tangy Lime 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 Tangy Lime Crema 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 Tacos with Tangy Lime 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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