Sautéed Black Bean and Corn Tacos with Avocado Crema

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

Hearty vegetable filling with smoky corn and black beans, topped with creamy avocado sauce. This mexican (vegetarian, gluten-free) ready in about 35 minutes pairs Black beans, Corn, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in skillet over medium heat, add 1/4 cup diced onion and 1/2 cup diced red bell pepper. Sauté 3 minutes until softened.
  2. Step 2: Add 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp chili powder. Cook 1 minute until fragrant.
  3. Step 3: Stir in 1 can rinsed black beans and 1 cup corn. Cook 5 minutes, stirring occasionally, until slightly caramelized.
  4. Step 4: Add 1 tbsp lime juice and 1/2 tsp salt, cook 1 minute more.
  5. Step 5: Mash 1 avocado with 1/4 cup sour cream and 1 tsp lime zest until smooth, season with pinch of salt.
  6. Step 6: Warm tortillas in dry skillet 30 seconds per side.
  7. Step 7: Spoon bean mixture onto tortillas, top with avocado crema, and serve immediately.

Frequently asked questions

How long does Sautéed Black Bean and Corn Tacos with Avocado Crema take to make?

Total time is about 35 minutes (20 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 Sautéed Black Bean and 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 black beans from drying out.

Can I substitute ingredients in Sautéed Black Bean and 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 Sautéed Black Bean and 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 Sautéed Black Bean and Corn Tacos with Avocado Crema vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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