Black Bean and Sweet Corn Tacos

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 beans and sweet corn seasoned with smoky spices, served in warm tortillas and topped with fresh cilantro and tangy lime crema. This Mexican recipe (vegetarian), ready in about 20 minutes, pairs black beans, frozen sweet corn, 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 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: 10 min Serves 4 Tex-Mex cuisine 280 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
1 cup frozen sweet corn
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
8 small corn or flour tortillas
1/3 cup sour cream
1 tbsp lime juice
1/4 cup chopped fresh cilantro
2 sliced green onion

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup frozen sweet corn and sauté for 3 minutes until slightly charred and fragrant.
Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt to the skillet. Cook, stirring occasionally, for 5 minutes until heated through and spices are well incorporated.
Step 3: In a small bowl, whisk together 1/3 cup sour cream and 1 tbsp lime juice until smooth to create lime crema.
Step 4: Warm 8 small corn or flour tortillas in a dry skillet or microwave until pliable.
Step 5: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla. Drizzle with lime crema and garnish with 1/4 cup chopped fresh cilantro and 2 sliced green onions before serving.