Corn and Black Bean Tacos with Cilantro Lime Sauce

By AislePrompt Editorial · ·

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.

Vibrant vegetarian tacos packed with smoky corn and black beans, topped with a zesty cilantro lime crema. This Mexican recipe (vegetarian), ready in about 20 minutes, pairs corn kernels, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 1/2 cups corn kernels, 1 cup drained black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Sauté for 5-7 minutes until the corn is slightly charred and beans are heated through, stirring occasionally.
  2. Step 2: In a small bowl, whisk together 1/4 cup sour cream, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice until smooth and creamy. Set aside for flavors to meld.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly toasted.
  4. Step 4: To assemble each taco, spoon the smoky corn and black bean mixture evenly onto the tortillas. Top with diced 1/4 cup red onion, diced 1 avocado, and drizzle generously with the cilantro lime sauce. Serve immediately for fresh contrast and vibrant flavor.

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