New Mexico-Style Corn and Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Warm corn tortillas filled with a smoky bean and corn mixture, topped with fresh lime and avocado. This mexican (vegetarian) ready in about 22 minutes pairs diced white corn, drained canned black beans, diced red bell pepper 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: 12 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a skillet over medium heat and add 1/4 cup diced onion and 1/4 cup diced red bell pepper. Sauté for 5 minutes until softened, then add 1 cup diced white corn and 1 tsp chili powder. Cook for 4 minutes until corn is slightly caramelized.
  2. Step 2: Stir in 1 can drained black beans and cook for 3 minutes until heated through. Add 1 tbsp lime juice and stir to combine.
  3. Step 3: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Spoon the bean and corn mixture onto each tortilla, top with sliced avocado and 2 tbsp chopped cilantro.

Frequently asked questions

How long does New Mexico-Style Corn and Bean Tacos take to make?

Total time is about 22 minutes (10 min prep + 12 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 New Mexico-Style Corn and Bean Tacos?

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 diced white corn from drying out.

Can I substitute ingredients in New Mexico-Style Corn and Bean Tacos?

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 New Mexico-Style Corn and Bean Tacos 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 New Mexico-Style Corn and Bean Tacos 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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