Chili-Lime Black Bean and Corn Street Tacos

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

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 taco and burrito recipe (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

1 1/2 cups black beans, cooked
1 cup corn kernels (fresh or frozen)
8 small corn tortillas
2 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
1 tsp salt
1 small jalapeño, finely chopped (optional)

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Instructions

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.
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.
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.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
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.