MiKTeX Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Bright and satisfying black bean and corn tacos with fresh lime and cilantro, inspired by the modular and flexible nature of MiKTeX. This Mexican recipe (vegetarian), ready in about 20 minutes, pairs corn tortillas, black beans (canned), corn kernels (frozen or fresh) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Serves 4 Tex-Mex cuisine 320 cal/serving

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Ingredients

8 small corn tortillas
1 15-oz can, drained and rinsed black beans (canned)
1 cup corn kernels (frozen or fresh)
1/4 cup finely diced red onion
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1 tbsp olive oil
1/2 tsp salt
1 sliced avocado
1/4 cup sour cream

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Instructions

Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 4 minutes until lightly charred.
Step 2: Add 1 15-oz can drained and rinsed black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Stir and cook for 3 minutes until heated through and fragrant.
Step 3: In a small bowl, mix 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice.
Step 4: Warm 8 small corn tortillas in 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 onto each tortilla, topping with the lime onion cilantro mix, sliced 1 avocado, and a dollop of 1/4 cup sour cream.
Step 6: Serve immediately with extra lime wedges if desired.