Layered Black Bean and Corn Tacos

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

Soft corn tortillas layered with spiced black beans, fresh corn salsa, and creamy avocado for a vibrant taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs small (6-inch) corn tortillas, (15 oz), drained and rinsed black beans, fresh or frozen, thawed corn kernels 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

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Instructions

  1. Step 1: In a medium skillet, heat 1 tbsp olive oil over medium heat. Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 5 minutes until beans are heated through and spices are fragrant.
  2. Step 2: In a bowl, combine 1 cup corn kernels, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp fresh lime juice. Mix gently to create the corn salsa.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
  4. Step 4: Assemble the tacos by layering 2 tbsp of the spiced black beans onto each tortilla, followed by 2 tbsp of the corn salsa, and 3-4 slices of avocado.
  5. Step 5: Optional: drizzle each taco with 1 tbsp sour cream. Serve immediately and enjoy the fresh, layered flavors.

Frequently asked questions

How long does Layered 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 Layered 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 small (6-inch) corn tortillas from drying out.

Can I substitute ingredients in Layered 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 Layered 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 Layered 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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