Mexican-Inspired Black Bean and Corn Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with spiced black beans and sweet corn, topped with a cool avocado crema for a fresh 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 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1 can drained and rinsed black beans, 1 cup corn kernels, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook, stirring frequently, for 5-6 minutes until heated through and fragrant.
  2. Step 2: Remove from heat and stir in 1 tbsp fresh lime juice. Keep warm.
  3. Step 3: In a blender or food processor, combine 1 ripe peeled and pitted avocado, 1/4 cup plain Greek yogurt, and 2 tbsp chopped fresh cilantro. Blend until smooth and creamy.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by spooning the black bean and corn mixture evenly onto each tortilla. Top with 1/4 cup sliced radishes, 1/2 cup shredded red cabbage, and drizzle with the avocado crema. Serve immediately.

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Frequently asked questions

How long does Mexican-Inspired Black Bean and Corn Tacos with Avocado Crema take to make?

Total time is about 25 minutes (15 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 Mexican-Inspired Black Bean and Corn Tacos with Avocado Crema?

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 Mexican-Inspired Black Bean and Corn Tacos with Avocado Crema?

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 Mexican-Inspired Black Bean and Corn Tacos with Avocado Crema 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 Mexican-Inspired Black Bean and Corn Tacos with Avocado Crema 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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