Half-and-Half Black Bean and Corn Tacos
Simple vegetarian tacos filled with a half-and-half mix of black beans and grilled corn, topped with fresh avocado and cilantro. This mexican (vegetarian) ready in about 20 minutes pairs small corn tortillas, canned, drained and rinsed black beans, fresh or frozen corn kernels 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
- 8 small corn tortillas
- 1 cup canned, drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1, sliced ripe avocado
- 1/4 cup chopped fresh cilantro leaves
- 4 wedges lime wedges
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels, sauté for 4 minutes until lightly charred and fragrant.
- Step 2: Add 1 cup drained black beans, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Stir and cook for 3 minutes until heated through and spices are aromatic.
- Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
- Step 4: Divide the black bean and corn mixture evenly among the tortillas, then top each with slices from 1 ripe avocado and sprinkle with 1/4 cup chopped fresh cilantro.
- Step 5: Serve immediately with 4 lime wedges for squeezing over the tacos to brighten flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-and-Half 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 Half-and-Half 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 small corn tortillas from drying out.
Can I substitute ingredients in Half-and-Half 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 Half-and-Half 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 Half-and-Half 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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