Crisped Regional Corn and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Toasted corn tortillas filled with a smoky blend of regional-seasoned black beans and sweet corn, topped with a fresh cilantro-lime slaw. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs small corn tortillas, (15 oz), drained and rinsed black beans, fresh or frozen corn kernels 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups corn kernels, 1 tsp smoked paprika, and 1 tsp ground cumin. Cook for 5 minutes, stirring occasionally, until the corn is slightly charred and fragrant.
  2. Step 2: Add 1 can (15 oz) drained and rinsed black beans to the skillet, stir to combine, and cook for an additional 3 minutes until heated through. Season with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: In a medium bowl, combine 1 cup shredded red cabbage, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 2 tbsp lime juice. Toss well to make a fresh slaw.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and lightly toasted.
  5. Step 5: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla, then topping with a generous handful of the cilantro-lime slaw. Serve immediately for a vibrant regional street food experience.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Crisped Regional Corn and Black Bean Tacos 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 Crisped Regional Corn and Black Bean Tacos?

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 small corn tortillas from drying out.

Can I substitute ingredients in Crisped Regional Corn and Black Bean Tacos?

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 Crisped Regional Corn and Black Bean Tacos 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 Crisped Regional Corn and Black Bean Tacos 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.

Related recipes