Hidden Fire Southwest Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 drafted and published.

Soft corn tortillas filled with smoky black beans, sweet corn, and a spicy chipotle lime crema for a flavorful vegetarian taco night. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs black beans, corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 300 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
1 cup fresh or frozen corn kernels
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chipotle chili powder
1/2 tsp salt
8 small corn tortillas
2 tbsp lime juice
1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro
2 sliced green onions
1/2 cup shredded cheddar cheese

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Instructions

Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 3-4 minutes until lightly charred and fragrant.
Step 2: Stir in 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chipotle chili powder, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until heated through and spices are aromatic.
Step 3: In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp lime juice, and 1/4 cup chopped fresh cilantro to create a chipotle lime crema.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
Step 5: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla. Drizzle with chipotle lime crema, sprinkle 1/2 cup shredded cheddar cheese and sliced green onions on top. Serve immediately.