Cumin-Crusted Black Bean and Corn Tacos

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

Spiced black beans and sweet corn tucked into warm corn tortillas with a fresh lime-cilantro kick. This mexican (vegetarian, gluten-free) ready in about 20 minutes pairs (15 oz) black beans, corn, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and drain black beans. Heat a nonstick skillet over medium heat, add beans, corn, 1/4 cup chopped red onion, 1 tsp cumin, and 1/2 tsp chili powder. Cook, stirring occasionally, for 8 minutes until slightly thickened and fragrant.
  2. Step 2: Stir in lime juice, then remove from heat and keep warm.
  3. Step 3: Warm corn tortillas in a dry skillet for 15 seconds per side until pliable. Spoon about 3 tbsp bean mixture onto each tortilla.
  4. Step 4: Top with sliced avocado and fresh cilantro. Serve immediately with extra lime wedges.

Frequently asked questions

How long does Cumin-Crusted Black Bean and Corn Tacos take to make?

Total time is about 20 minutes (10 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 Cumin-Crusted Black Bean and Corn 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 (15 oz) black beans from drying out.

Can I substitute ingredients in Cumin-Crusted Black Bean and Corn 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 Cumin-Crusted Black Bean and Corn 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 Cumin-Crusted Black Bean and Corn Tacos vegetarian?

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

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