Grilled Corn and Black Bean Tacos with Avocado Crema
Smoky grilled corn, creamy black beans, and a zesty avocado crema wrapped in warm tortillas. This mexican-inspired grilling ready in about 30 minutes pairs ears, husked corn on the cob, (15 oz), drained black beans, mashed avocado 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 ears, husked corn on the cob
- 1 can (15 oz), drained black beans
- 1, mashed avocado
- 4, warmed tortillas
- 1, juiced lime
- 1 tbsp, chopped cilantro
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat grill to medium (350°F). Brush corn with olive oil, season with salt and black pepper. Grill for 8-10 minutes, turning occasionally, until charred and tender.
- Step 2: In a bowl, mash avocado with lime juice, cilantro, and a pinch of salt. Stir until smooth and slightly chunky.
- Step 3: Warm tortillas, fill with grilled corn, black beans, and avocado crema. Garnish with additional cilantro and a drizzle of olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Corn and Black Bean Tacos with Avocado Crema take to make?
Total time is about 30 minutes (15 min prep + 15 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 Grilled Corn and Black Bean 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 ears, husked corn on the cob from drying out.
Can I substitute ingredients in Grilled Corn and Black Bean 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 Grilled Corn and Black Bean 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.
What goes well with Grilled Corn and Black Bean Tacos with Avocado Crema?
Mexican grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
