Jazz-Infused Black Bean and Corn Tacos
A vibrant blend of smoky black beans and sweet corn seasoned with a touch of cumin and fresh lime, delivering a soulful taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, fresh or frozen corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup, fresh or frozen corn kernels
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp fresh lime juice
- 8 small corn tortillas
- 1/4 cup, chopped fresh cilantro
- 1/4 cup, finely diced red onion
- to taste salt
- to taste black pepper
- 1 avocado, sliced avocado slices
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 cup corn kernels, 1 tsp ground cumin, and 1/2 tsp smoked paprika to the skillet. Cook for 4-5 minutes, stirring occasionally, until the corn is lightly toasted and aromatic.
- Step 3: Stir in 1 can (15 oz) drained and rinsed black beans, cooking for an additional 3 minutes until heated through. Season with salt and black pepper to taste.
- Step 4: Remove skillet from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro for a bright finish.
- Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
- Step 6: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla. Top with 1/4 cup finely diced red onion and slices from 1 avocado. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Jazz-Infused Black Bean and Corn Tacos take to make?
Total time is about 25 minutes (10 min prep + 15 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 Jazz-Infused 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 or frozen corn kernels from drying out.
Can I substitute ingredients in Jazz-Infused 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 Jazz-Infused Black Bean and Corn 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 Jazz-Infused 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.
