Budget-Friendly Black Bean and Corn Tacos with Avocado Lime Crema

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tasty vegetarian tacos loaded with seasoned black beans, sweet corn, and a cooling avocado lime crema, perfect for a quick weeknight meal. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs black beans, corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, fresh or frozen corn kernels
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 medium, peeled and pitted avocado
• 1/3 cup Greek yogurt
• 2 tbsp, fresh squeezed lime juice
• 2 tbsp, chopped cilantro
• 1 small, seeded and minced (optional) jalapeño

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 can (15 oz) drained black beans and 1 cup corn kernels, stirring to combine.
2. Step 2: Sprinkle 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper over the beans and corn. Cook for 5-6 minutes, stirring occasionally, until heated through and slightly caramelized.
3. Step 3: Meanwhile, prepare the avocado lime crema by blending 1 medium avocado, 1/3 cup Greek yogurt, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, and 1 small minced jalapeño in a food processor until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave wrapped in a damp towel until pliable.
5. Step 5: Divide the black bean and corn mixture evenly among the tortillas and drizzle each with 2 tbsp of the avocado lime crema. Serve immediately.