Concealed Corn and Black Bean Tacos with Chipotle Lime Sauce
Soft corn tortillas filled with smoky black beans and corn, topped with a zesty chipotle lime crema for a vibrant street-food inspired taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes blends small corn tortillas, (15 oz), drained and rinsed black beans, fresh or frozen corn kernels into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 8 small corn tortillas
- 1 can (15 oz), drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tbsp, minced chipotle peppers in adobo sauce
- 2 tbsp, freshly squeezed lime juice
- 1/2 cup plain Greek yogurt
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp salt
- 1/4 small, finely diced red onion
- 1 medium, sliced avocado
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 slightly charred.
- Step 2: Add 1 can drained and rinsed black beans and 1 tsp ground cumin to the skillet. Cook for 3 minutes, stirring occasionally until warmed through.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
- Step 4: In a small bowl, combine 1/2 cup plain Greek yogurt, 1 tbsp minced chipotle peppers in adobo sauce, 2 tbsp freshly squeezed lime juice, and 1/4 tsp salt. Mix until smooth.
- Step 5: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla. Top with thinly sliced 1 medium avocado, 1/4 cup chopped fresh cilantro, and 1/4 small finely diced red onion.
- Step 6: Drizzle chipotle lime sauce over each taco before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Concealed Corn and Black Bean Tacos with Chipotle Lime Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Concealed Corn and Black Bean Tacos with Chipotle Lime Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Concealed Corn and Black Bean Tacos with Chipotle Lime Sauce?
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 Concealed Corn and Black Bean Tacos with Chipotle Lime Sauce 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 Concealed Corn and Black Bean Tacos with Chipotle Lime Sauce 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.
