Mexican-Inspired Black Bean and Corn Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Soft corn tortillas filled with spiced black beans and sweet corn, topped with a cool avocado crema for a fresh taco experience. This Mexican recipe (vegetarian), ready in about 25 minutes, pairs black beans, 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.

Ingredients

• 1 can (15 oz), drained and rinsed black beans
• 1 cup, fresh or frozen corn kernels
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp fresh lime juice
• 8 small corn tortillas
• 1, peeled and pitted ripe avocado
• 1/4 cup plain Greek yogurt
• 2 tbsp, chopped fresh cilantro
• 1/4 cup sliced radishes
• 1/2 cup shredded red cabbage

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

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.