Hidden Corn and Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Vibrant vegetarian tacos filled with smoky roasted corn and black beans, topped with a smooth avocado crema that adds a creamy brightness to each bite. This Mexican recipe (vegetarian), ready in about 20 minutes, pairs corn kernels, black beans, smoked paprika 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

2 cups fresh or frozen corn kernels
1 can (15 oz) drained and rinsed black beans
1 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp olive oil
8 small corn tortillas
1 medium peeled and pitted ripe avocado
1/4 cup sour cream
1 tbsp lime juice
2 tbsp chopped cilantro
1/2 tsp salt
1/4 cup finely diced red onion

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Instructions

Step 1: Preheat a large skillet over medium-high heat and add 1 tbsp olive oil. Add 2 cups corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp salt. Sauté for 5-6 minutes until the corn is lightly charred and the beans are heated through.
Step 2: In a blender or food processor, combine 1 medium peeled and pitted ripe avocado, 1/4 cup sour cream, 1 tbsp lime juice, and 2 tbsp chopped cilantro. Blend until smooth and creamy.
Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
Step 4: Assemble the tacos by spooning the roasted corn and black bean mixture evenly onto each tortilla. Top with 1/4 cup finely diced red onion and drizzle generously with the avocado crema.
Step 5: Serve immediately with extra lime wedges if desired.