Mexican-Style Black Bean and Corn Tacos with Avocado Crema
Soft corn tortillas filled with a vibrant mix of black beans, charred corn, and fresh cilantro, topped with a smooth avocado crema for a satisfying vegetarian taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs small corn tortillas, (15 oz), drained and rinsed black beans, (about 1 ear) fresh corn kernels 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
- 8 small corn tortillas
- 1 can (15 oz), drained and rinsed black beans
- 1 cup (about 1 ear) fresh corn kernels
- 1 small, diced red bell pepper
- 1/4 small, finely diced red onion
- 1/4 cup chopped cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 3/4 tsp salt
- 1 ripe avocado
- 1/4 cup Greek yogurt
- 2 tbsp lime juice
- 1 minced garlic clove
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 cup fresh corn kernels and cook, stirring occasionally, until slightly charred, about 5 minutes.
- Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 small diced red bell pepper, 1/4 small finely diced red onion, 1 tsp ground cumin, 1 tsp chili powder, and 3/4 tsp salt to the skillet. Stir and cook for 3-4 minutes until heated through and fragrant.
- Step 3: In a blender or food processor, combine 1 ripe avocado, 1/4 cup Greek yogurt, 2 tbsp lime juice, and 1 minced garlic clove. Blend until smooth and creamy to make the avocado crema.
- Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 5: Assemble tacos by spooning the black bean and corn mixture evenly onto the warm tortillas and drizzling with avocado crema. Garnish with 1/4 cup chopped cilantro before serving.
Frequently asked questions
How long does Mexican-Style 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-Style 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 small corn tortillas from drying out.
Can I substitute ingredients in Mexican-Style 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-Style 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-Style 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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