One-Pot Smoky Black Bean and Corn Tacos
A vibrant, protein-packed taco filling made with smoky black beans, sweet corn, and fresh cilantro—all in one pot for minimal cleanup. This mexican-inspired one pot (vegetarian) ready in about 15 minutes pairs (15 oz), rinsed black beans, frozen corn kernels, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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), rinsed black beans
- 1 cup frozen corn kernels
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
Instructions
- Step 1: In a large skillet over medium heat, combine 1 can rinsed black beans, 1 cup frozen corn kernels, 1 tsp chili powder, and 1/2 tsp cumin. Cook for 5 minutes, stirring occasionally, until beans are heated through and corn is tender.
- Step 2: Add 1/2 cup diced tomatoes and 1/4 cup chopped cilantro, then stir well. Cook uncovered for 3 minutes until tomatoes are slightly broken down and flavors combine.
- Step 3: Taste and adjust seasoning with salt if needed. Serve immediately in warm tortillas, topping with extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Smoky Black Bean and Corn Tacos take to make?
Total time is about 15 minutes (5 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 One-Pot 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 (15 oz), rinsed black beans from drying out.
Can I substitute ingredients in One-Pot 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-Pot 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-Pot 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
I've tried many one pot recipes and this is hands down the best.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
