Oven-Roasted Dodger Blue Corn and Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty tacos filled with roasted corn, black beans, and a zesty lime-cilantro crema, perfect for a flavorful Mexican-inspired meal. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs small blue corn tortillas, frozen corn kernels, (15 oz), drained and rinsed black beans 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.

★ 4.1 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. On a rimmed baking sheet, toss 2 cups frozen corn kernels and 1 can (15 oz) drained black beans with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Roast the corn and black beans for 15 minutes, stirring halfway through, until the corn is slightly charred and beans are warmed through.
  3. Step 3: While roasting, prepare the lime-cilantro crema by combining 1/2 cup plain Greek yogurt, zest and juice of 1 lime, 1/4 cup chopped fresh cilantro, and 1 small minced jalapeño in a small bowl. Stir well and set aside.
  4. Step 4: Warm 8 blue corn tortillas in a dry skillet over medium heat for about 30 seconds each side until pliable and slightly toasted.
  5. Step 5: Assemble each taco by spooning a generous 1/4 cup of the roasted corn and black bean mixture onto each tortilla, topping with 1 tbsp finely diced red onion, 2-3 slices of avocado, a drizzle of the lime-cilantro crema, and a sprinkle of 1 tbsp crumbled cotija cheese.
  6. Step 6: Serve immediately with extra lime wedges for squeezing over the top.

Frequently asked questions

How long does Oven-Roasted Dodger Blue Corn and Black Bean Tacos 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 Oven-Roasted Dodger Blue Corn and Black 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 small blue corn tortillas from drying out.

Can I substitute ingredients in Oven-Roasted Dodger Blue Corn and Black 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 Oven-Roasted Dodger Blue Corn and Black 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 Oven-Roasted Dodger Blue Corn and Black 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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