Half-and-Half Black Bean and Corn Tacos with Lime Crema
Soft corn tortillas filled with a satisfying half-black bean, half-corn mixture, topped with a tangy lime crema for fresh balance. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs corn kernels (fresh or frozen), olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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 and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 3/4 tsp salt
- 6 small tortillas corn tortillas
- 1/4 cup sour cream
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro leaves
- 1/2 cup shredded red cabbage
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup black beans, 1 cup corn kernels, 1 tsp ground cumin, 1/2 tsp chili powder, and 3/4 tsp salt. Sauté for 5 minutes, stirring occasionally, until heated through and lightly browned.
- Step 2: While the filling cooks, warm 6 corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
- Step 3: Mix 1/4 cup sour cream with 1 tbsp fresh lime juice and 2 tbsp chopped cilantro in a small bowl to make the lime crema.
- Step 4: Assemble the tacos by spooning the half-and-half black bean and corn mixture evenly onto each tortilla. Top with 1/2 cup shredded red cabbage and drizzle with the lime crema. Serve immediately.
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 with Lime 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 Lime 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 olive oil from drying out.
Can I substitute ingredients in Half-and-Half Black Bean and Corn Tacos with Lime 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 Lime Crema for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Lime 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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