Crispy Black Bean and Corn Tacos with Avocado Crema
Authentic Mexican-style tacos with a savory black bean and corn filling, topped with a creamy avocado sauce and fresh toppings for a satisfying vegetarian meal. This mexican-inspired mexican (vegetarian) ready in about 27 minutes pairs (15 oz), drained and rinsed black beans, corn kernels, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 451 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 corn kernels
- 1, diced red bell pepper
- 1/2, diced onion
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 8 corn tortillas
- 2 ripe avocados
- 1/4 cup lime juice
- 1/4 cup sour cream
- 1/4 cup, chopped cilantro
- 1/4 cup, finely diced red onion
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 diced onion and 1 diced red bell pepper, cooking for 5 minutes until softened and slightly caramelized.
- Step 2: Stir in 1 cup corn kernels, 1 can (15 oz) drained black beans, 1 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt. Cook for 8 minutes, stirring occasionally, until mixture is heated through and slightly thickened.
- Step 3: Warm 8 corn tortillas in a dry skillet or microwave for 30 seconds until pliable.
- Step 4: Blend 2 ripe avocados, 1/4 cup lime juice, 1/4 cup sour cream, and 1/4 cup chopped cilantro in a blender until smooth and creamy.
- Step 5: Assemble tacos: Place 1/4 cup bean and corn mixture on each tortilla, top with 2 tbsp avocado crema and 1/4 cup finely diced red onion before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Black Bean and Corn Tacos with Avocado Crema take to make?
Total time is about 27 minutes (15 min prep + 12 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 Crispy 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 corn kernels from drying out.
Can I substitute ingredients in Crispy 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 Crispy Black Bean and Corn Tacos with Avocado Crema 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 Crispy 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
