Black Bean and Sweet Corn Tacos
Hearty black beans and sweet corn seasoned with smoky spices, served in warm tortillas and topped with fresh cilantro and tangy lime crema. This tex-mex-inspired mexican (vegetarian) ready in about 20 minutes pairs (15 oz), drained and rinsed 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Black Bean and Sweet Corn Tacos 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 Sweet 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 frozen sweet corn from drying out.
Can I substitute ingredients in Black Bean and Sweet 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 Sweet Corn Tacos 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 Sweet 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.
