One-Pan Mexican Black Bean & Corn Tacos with Avocado Crema
A vibrant weeknight dinner featuring seasoned black beans and corn in a single pan, topped with creamy avocado crema and fresh cilantro. This mexican-inspired quick meals (vegetarian) ready in about 25 minutes pairs (15 oz) black beans, frozen corn, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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
- 1 can (15 oz) black beans
- 1 cup frozen corn
- 1 tbsp olive oil
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 cup vegetable broth
- 8 corn tortillas
- 1 medium, diced avocado
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and cook for 5 minutes until golden. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 15 oz drained black beans, 1 cup frozen corn, 1 tsp chili powder, 1/2 tsp cumin, and 1/2 cup vegetable broth. Simmer for 8-10 minutes, stirring occasionally, until thickened and flavors melded.
- Step 3: Warm corn tortillas according to package instructions. Divide bean mixture evenly between tortillas.
- Step 4: In a small bowl, mash 1 diced avocado with 2 tbsp sour cream, 1 tbsp lime juice, and a pinch of salt until smooth. Drizzle over tacos.
- Step 5: Top with extra 1/4 cup chopped cilantro and additional lime wedges. Serve immediately with extra crema on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Mexican Black Bean & Corn Tacos with Avocado Crema take to make?
Total time is about 25 minutes (10 min prep + 15 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 One-Pan Mexican Black Bean & 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 (15 oz) black beans from drying out.
Can I substitute ingredients in One-Pan Mexican Black Bean & 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 One-Pan Mexican Black Bean & 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 One-Pan Mexican Black Bean & 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
The flavors in this one-pan are incredible.
