Chipotle Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

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 developed and reviewed.

Hearty black bean and corn tacos with a spicy chipotle lime sauce, bringing fun and flavor to any meal. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 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 240 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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 240 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
1 cup, fresh or frozen corn kernels
1 tbsp olive oil
1/2 small, finely diced red onion
1 tbsp, minced chipotle in adobo sauce
2 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
3/4 tsp salt
8 small corn tortillas
1/4 cup, chopped fresh cilantro
1/3 cup, for serving (optional) sour cream

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Instructions

Step 1: Heat 1 tablespoon olive oil in a medium skillet over medium heat until shimmering, then add 1/2 small finely diced red onion and sauté for 3-4 minutes until translucent and fragrant.
Step 2: Stir in 1 cup corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 tablespoon minced chipotle in adobo sauce, and 3/4 teaspoon salt. Cook, stirring occasionally, for 6-7 minutes until heated through and slightly charred.
Step 3: Remove skillet from heat and stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro for brightness.
Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
Step 5: Spoon the black bean and corn mixture evenly onto each tortilla and garnish with 1/3 cup sour cream, if desired, before serving.