Chipotle-Spiced Black Bean and Corn Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Soft corn tortillas loaded with smoky chipotle-spiced black beans and sweet corn, topped with a smooth avocado crema for a vibrant vegetarian taco experience. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs black beans, corn kernels, chipotle chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 chipotle chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 whole ripe avocado
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 1/2 tsp salt
• 1/4 cup, chopped fresh cilantro

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup corn kernels and sauté for 3 minutes until lightly charred.
2. Step 2: Add 1 can drained black beans, 1 tbsp chipotle chili powder, 1 tsp ground cumin, and 1/2 tsp garlic powder to the skillet. Cook for 5 minutes, stirring occasionally, until heated through and fragrant.
3. Step 3: In a blender, combine 1 whole ripe avocado, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, and 1/2 tsp salt. Blend until smooth to make the avocado crema.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds each side until soft and pliable.
5. Step 5: Divide the black bean and corn mixture evenly among the tortillas. Drizzle each with avocado crema and sprinkle with 1/4 cup chopped fresh cilantro before serving.