Half-Half Spiced Black Bean and Corn Tacos

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

Soft corn tortillas filled with a half-and-half blend of spiced black beans and roasted corn, topped with fresh avocado and cilantro for a vibrant Mexican street food flavor. This mexican (vegetarian) ready in about 20 minutes pairs black beans, drained and rinsed, fresh corn kernels, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 3 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 cup fresh corn kernels and sauté for 4-5 minutes, stirring occasionally, until lightly charred.
  2. Step 2: Add 1 cup drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until warmed through and spices are fragrant.
  3. Step 3: Warm 6 small corn tortillas on a dry skillet or griddle over medium heat for 30 seconds each side until pliable.
  4. Step 4: Divide the black bean and corn mixture evenly among the tortillas.
  5. Step 5: Top each taco with slices from 1 medium ripe avocado and sprinkle with 1/4 cup fresh cilantro leaves.
  6. Step 6: Serve immediately with lime wedges for squeezing over the tacos.

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Frequently asked questions

How long does Half-Half Spiced 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-Half Spiced 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 fresh corn kernels from drying out.

Can I substitute ingredients in Half-Half Spiced 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-Half Spiced Black Bean and Corn Tacos 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-Half Spiced 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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