Paprika-Seasoned Black Bean Tacos with Corn Salsa

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

Spiced black beans simmered with smoked paprika, served in warm corn tortillas with a bright corn and tomato salsa. This mexican ready in about 40 minutes pairs ground beef, black beans, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 440 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 (14 ratings) Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 440 cal/serving
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Ingredients

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Instructions

  1. Step 1: Brown 1 lb ground beef in a skillet over medium heat until no longer pink, breaking into small pieces. Drain excess fat, then stir in 1 (15 oz) can drained black beans, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt. Cook for 5 minutes until heated through.
  2. Step 2: Dice 1/2 red onion, 1/2 tomato, and combine with 1 cup corn, 1 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 tsp salt for the salsa.
  3. Step 3: Warm 8 corn tortillas according to package instructions. Spoon bean mixture onto tortillas, top with corn salsa, and serve immediately.

Frequently asked questions

How long does Paprika-Seasoned Black Bean Tacos with Corn Salsa take to make?

Total time is about 40 minutes (25 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 Paprika-Seasoned Black Bean Tacos with Corn Salsa?

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 ground beef from drying out.

Can I substitute ingredients in Paprika-Seasoned Black Bean Tacos with Corn Salsa?

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 Paprika-Seasoned Black Bean Tacos with Corn Salsa 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.

What goes well with Paprika-Seasoned Black Bean Tacos with Corn Salsa?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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