Blue Corn and Charred Corn Tacos

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Tender corn tortillas filled with smoky charred corn and black beans, topped with avocado and cilantro for a vibrant Mexican street food twist. This Mexican recipe (vegetarian), ready in about 20 minutes, pairs Blue corn tortillas, Fresh corn kernels, Black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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

• 6 (6-inch diameter) Blue corn tortillas
• 2 cups Fresh corn kernels
• 1 cup, drained and rinsed Black beans
• 1/4 cup, finely diced Red onion
• 1, sliced Avocado
• 1/4 cup, chopped Cilantro
• 1, quartered Lime
• 1 tbsp Olive oil
• 1/4 tsp Salt

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat, add 2 cups fresh corn kernels and 1/4 tsp salt, and cook for 5-6 minutes until kernels are charred and tender.
2. Step 2: Warm 6 blue corn tortillas in a dry skillet for 30 seconds per side until pliable.
3. Step 3: Layer 1/2 cup charred corn, 1/4 cup black beans, and 1/4 cup diced red onion on each tortilla.
4. Step 4: Top with 1 sliced avocado, 1/4 cup chopped cilantro, and a squeeze of lime juice.
5. Step 5: Fold tortillas in half and serve immediately with extra lime wedges.