Citrus-Spiced Black Bean and Corn Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Bright and hearty black bean and corn tacos seasoned with warm citrus spices, topped with a smooth avocado crema for a satisfying vegetarian meal. This mexican-inspired vegetarian (vegetarian) ready in about 25 minutes pairs drained and rinsed canned black beans, (from about 1 ear) fresh corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 3, 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: 15 min Cook: 10 min Serves 3 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering.
  2. Step 2: Add 1 cup fresh corn kernels and sauté for 3-4 minutes until lightly charred and fragrant.
  3. Step 3: Stir in 1 cup drained and rinsed canned black beans, 1 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp chili powder, and 0.75 tsp salt. Cook for 5 minutes, stirring occasionally, until heated through and spices are aromatic.
  4. Step 4: Remove the skillet from heat and stir in 1 tbsp fresh lime juice to brighten the flavors.
  5. Step 5: In a blender or food processor, combine 1 medium ripe avocado, 0.25 cup plain Greek yogurt, 2 tbsp chopped cilantro leaves, 1-2 tbsp water, and black pepper to taste. Blend until smooth and creamy.
  6. Step 6: Warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
  7. Step 7: Fill each tortilla evenly with the black bean and corn mixture and drizzle with the avocado crema before serving.

Equipment for this recipe

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Frequently asked questions

How long does Citrus-Spiced Black Bean and Corn Tacos with Avocado Crema take to make?

Total time is about 25 minutes (15 min prep + 10 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 Citrus-Spiced Black Bean and Corn Tacos with Avocado Crema?

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 olive oil from drying out.

Can I substitute ingredients in Citrus-Spiced Black Bean and Corn Tacos with Avocado Crema?

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 Citrus-Spiced Black Bean and Corn Tacos with Avocado Crema for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Citrus-Spiced Black Bean and Corn Tacos with Avocado Crema vegetarian?

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

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