Half-and-Half Black Bean and Corn Tacos with Avocado Lime Crema

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

These vegetarian tacos combine half black beans and half sweet corn for a balanced, vibrant filling topped with a tangy avocado lime crema. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 22 minutes, pairs black beans (cooked, 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 320 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 (cooked, drained)
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1, finely diced small onion
• 2 cloves minced garlic
• 3/4 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 ripe avocado
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 2 tbsp chopped fresh cilantro
• 1 small, seeded and chopped (optional) jalapeño

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely diced small onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 cup black beans and 1 cup corn kernels to the skillet along with 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 5-6 minutes until heated through and lightly toasted.
3. Step 3: Meanwhile, in a blender, combine 1 ripe avocado, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, 2 tbsp chopped fresh cilantro, and 1 small seeded chopped jalapeño if using. Blend until smooth and creamy.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
5. Step 5: To assemble, spoon the black bean and corn mixture evenly among the tortillas and drizzle with the avocado lime crema. Serve immediately.