Half-and-Half Black Bean and Corn Tacos with Avocado Crema
These tacos combine half black beans and half corn for a vibrant, hearty filling topped with a smooth avocado crema, perfect for a quick vegetarian meal. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs black beans (canned, drained), corn kernels (fresh or frozen), 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup black beans (canned, drained)
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 small corn tortillas
- 1 whole ripe avocado
- 1/4 cup Greek yogurt
- 1 tbsp lime juice
- 1/2 tsp salt
- 2 tbsp chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup black beans and 1 cup corn kernels along with 1 tsp ground cumin and 1 tsp chili powder. Sauté for 5 minutes until heated through and fragrant.
- Step 2: In a small bowl, mash 1 whole ripe avocado with 1/4 cup Greek yogurt, 1 tbsp lime juice, and 1/2 tsp salt until smooth and creamy.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 4: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla, then drizzle with avocado crema and sprinkle 2 tbsp chopped fresh cilantro on top.
Frequently asked questions
How long does Half-and-Half Black Bean and Corn Tacos with Avocado Crema 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 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 black beans (canned, drained) from drying out.
Can I substitute ingredients in Half-and-Half Black Bean and Corn 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 Half-and-Half Black Bean and Corn 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.
Is Half-and-Half Black Bean and Corn Tacos with Avocado Crema 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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