North Shore Black Bean and Corn Tacos with Avocado Lime Crema

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

Hearty black bean and sweet corn tacos topped with a cooling avocado lime crema for a fresh, satisfying street food experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs fresh or frozen corn kernels, olive oil, small, finely diced red onion 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 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1/2 small finely diced red onion and sauté for 3 minutes until softened.
  2. Step 2: Add 1 cup corn kernels, 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook for 5-6 minutes until heated through and fragrant, stirring occasionally.
  3. Step 3: In a blender or food processor, combine 1 large ripe avocado, 2 tbsp fresh lime juice, 1/4 cup plain Greek yogurt, 2 tbsp chopped fresh cilantro, and 1 small seeded chopped jalapeño (if using). Blend until smooth and creamy.
  4. Step 4: Warm 8 small corn tortillas in 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 tortillas, then drizzle with the avocado lime crema before serving.

Frequently asked questions

How long does North Shore Black Bean and Corn Tacos with Avocado Lime Crema take to make?

Total time is about 20 minutes (10 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 North Shore Black Bean and Corn Tacos with Avocado Lime 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 fresh or frozen corn kernels from drying out.

Can I substitute ingredients in North Shore Black Bean and Corn Tacos with Avocado Lime 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 North Shore Black Bean and Corn Tacos with Avocado Lime 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 North Shore Black Bean and Corn Tacos with Avocado Lime 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.

Related recipes