Half-Half Black Bean and Corn Street Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with a zesty mix of black beans and corn, balanced with half avocado crema for a fresh finish. This mexican (vegetarian) ready in about 15 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 220 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.

Prep: 10 min Cook: 5 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 1 cup black beans, 1 cup corn kernels, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tbsp fresh lime juice, 1/2 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Stir well to blend flavors.
  2. Step 2: In a small bowl, mash 1 medium avocado with 1/4 cup Greek yogurt and 1/4 tsp garlic powder until smooth, forming the avocado crema.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
  4. Step 4: To assemble, spread about 1 tbsp avocado crema on each tortilla, then top evenly with the black bean and corn mixture. Serve immediately with extra lime wedges if desired.

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Frequently asked questions

How long does Half-Half Black Bean and Corn Street Tacos take to make?

Total time is about 15 minutes (10 min prep + 5 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-Half Black Bean and Corn Street 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-Half Black Bean and Corn Street 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-Half Black Bean and Corn Street 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-Half Black Bean and Corn Street 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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