Cumin-Spiced Black Bean and Corn Tacos

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

Vegetarian tacos with roasted corn, black beans, and a warm cumin-spiced sauce. This mexican-inspired vegetarian (vegetarian) ready in about 16 minutes pairs fresh or frozen, thawed corn kernels, (15 oz), drained black beans, cumin 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: 6 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss corn kernels, black beans, cumin, 1 tbsp olive oil, lime juice, and 1/4 cup red onion in a bowl.
  2. Step 2: Heat a skillet over medium-high heat. Add corn-bean mixture and cook for 5-6 minutes, stirring occasionally, until corn is slightly charred.
  3. Step 3: Warm corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos by spreading 1/4 cup corn-bean mixture on each tortilla, topping with avocado slices, cilantro, and 1 tbsp salsa.

Frequently asked questions

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

Total time is about 16 minutes (10 min prep + 6 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-Spiced 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), drained black beans from drying out.

Can I substitute ingredients in Cumin-Spiced 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-Spiced 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-Spiced 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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