Cumin-Scented Black Bean and Corn Tacos

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

Warm corn tortillas filled with a hearty mixture of black beans, corn, and aromatic cumin. This mexican (vegetarian) ready in about 25 minutes pairs grams corn kernels, grams black beans, teaspoon cumin seeds 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: 15 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 a dry skillet over medium-high heat. Add 1 teaspoon cumin seeds and toast for 1 minute until fragrant, then grind to a powder in a mortar.
  2. Step 2: In a bowl, combine 200 grams fresh or frozen corn kernels, 400 grams drained black beans, 1/2 teaspoon chili powder, 2 tablespoons lime juice, and ground cumin. Mash half the beans with a fork to create a binding texture.
  3. Step 3: Warm 8 corn tortillas in a dry skillet for 15 seconds per side until pliable. Spoon 1/4 of the bean mixture onto each tortilla, then top with 50 grams thinly sliced red onion and 1/2 sliced avocado.
  4. Step 4: Fold tortillas in half and serve immediately, with extra lime wedges on the side.

Frequently asked questions

How long does Cumin-Scented Black Bean and Corn 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 Cumin-Scented 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 grams corn kernels from drying out.

Can I substitute ingredients in Cumin-Scented 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-Scented 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-Scented Black Bean and Corn 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.

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