Chili-Lime Black Bean and Corn Street Tacos

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

Warm corn tortillas filled with smoky chili-lime black beans and sweet corn, topped with fresh cilantro and a squeeze of lime for a vibrant street food experience. This mexican-inspired tacos & burritos (vegetarian, gluten free) ready in about 25 minutes pairs black beans, cooked, corn kernels (fresh or frozen), corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 4 minutes until lightly charred.
  2. Step 2: Add 1 1/2 cups cooked black beans, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1 tsp salt. Cook for 5 minutes, stirring occasionally, until heated through and fragrant.
  3. Step 3: Remove from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Add 1 finely chopped small jalapeño if you want some heat.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
  5. Step 5: Divide the black bean and corn mixture evenly among the tortillas. Garnish with extra cilantro and lime wedges if desired, and serve immediately.

Frequently asked questions

How long does Chili-Lime Black Bean and Corn Street Tacos 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 Chili-Lime Black Bean and Corn Street 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 black beans, cooked from drying out.

Can I substitute ingredients in Chili-Lime Black Bean and Corn Street 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 Chili-Lime Black Bean and Corn Street 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 Chili-Lime Black Bean and Corn Street Tacos vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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