Masa-Stuffed Corn and Black Bean Tacos

By AislePrompt Editorial · ·

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.

Hand-rolled corn tortillas filled with a savory mixture of black beans, corn, and roasted peppers, embodying common ingredients in Hispanic American communities. This Mexican-inspired quick recipe (vegetarian, high-protein), ready in about 25 minutes, pairs corn tortillas, black beans, corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 1 can black beans (15 oz). In a medium bowl, mash beans with 1 tsp cumin, 1/2 tsp chili powder, 1/2 cup corn, and 1/2 cup roasted red peppers until well combined.
  2. Step 2: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  3. Step 3: Spoon 3 tbsp bean mixture onto each tortilla, top with sliced avocado, fresh cilantro, and a squeeze of lime juice. Fold tortillas in half and serve immediately.

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