Game Day Spicy Black Bean and Corn Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Bold and spicy black bean and corn tacos that deliver a satisfying crunch and flavor perfect for game day snacking. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs (15 oz) black beans, canned and drained, corn kernels, frozen or canned, olive oil 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.

Ingredients

• 1 can (15 oz) black beans, canned and drained
• 1 cup corn kernels, frozen or canned
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 8 small corn tortillas
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (optional) sour cream or Greek yogurt

Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/4 cup finely diced red onion and cook for 3 minutes until softened.
2. Step 2: Stir in 1 cup corn kernels, 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until heated through and slightly caramelized.
3. Step 3: Remove skillet from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave for 30 seconds until pliable.
5. Step 5: Spoon the black bean and corn mixture evenly onto each tortilla. Top with 1 tbsp sour cream or Greek yogurt if using. Serve immediately with extra lime wedges.