Mexican-Style Black Bean and Corn Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 recipe (vegetarian), ready in about 25 minutes, pairs corn tortillas, black beans, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
5. 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.