One-Pan Smoky Black Bean and Corn Tacos

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

A hearty vegetarian filling made with black beans and corn, seasoned with smoked paprika and cumin, all cooked in a single skillet for minimal cleanup. This american-inspired one pot (vegetarian) ready in about 35 minutes pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened and translucent, stirring occasionally. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
  2. Step 2: Stir in 1 tsp smoked paprika and 1/2 tsp ground cumin, cooking for 30 seconds until aromatic. Add 1 can rinsed and drained black beans, 1 cup corn kernels, 1/4 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 8 minutes, stirring occasionally, until liquid reduces slightly.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side. Spoon the bean mixture onto tortillas, top with 2 medium sliced avocado, 2 tbsp chopped cilantro, and a squeeze of lime from 1 cut lime wedge.

Frequently asked questions

How long does One-Pan Smoky Black Bean and Corn Tacos take to make?

Total time is about 35 minutes (15 min prep + 20 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 Smoky Black Bean and Corn 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 olive oil from drying out.

Can I substitute ingredients in One-Pan Smoky Black Bean and Corn 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 One-Pan Smoky Black Bean and Corn 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 One-Pan Smoky Black Bean and Corn 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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