Hidden Network Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 and roasted corn, seasoned with a secret blend of spices for a flavorful vegetarian taco experience. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs black beans, drained and rinsed, corn kernels, fresh or frozen, olive oil 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

1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
8 small corn tortillas
1 tbsp lime juice
1/4 cup fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup corn kernels and cook for 5 minutes, stirring occasionally, until lightly charred and fragrant.
Step 2: Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to the skillet, stirring to combine. Cook for 4 minutes until heated through and spices are well blended.
Step 3: Warm 8 small corn tortillas in a dry skillet or microwave for 30 seconds until soft and pliable.
Step 4: Spoon the black bean and corn mixture evenly onto each tortilla, drizzle 1 tbsp fresh lime juice over the filling, and garnish with 1/4 cup chopped fresh cilantro before serving.