Seed-Saver’s Corn and Black Bean Tacos with Avocado Cilantro Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A flavorful taco recipe featuring sweet heirloom corn and smoky black beans topped with a creamy avocado cilantro sauce. This Mexican-inspired taco and burrito recipe (vegetarian, gluten free), ready in about 20 minutes, pairs heirloom corn kernels, black beans, olive oil 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.

Ingredients

• 1 1/2 cups (fresh or frozen, thawed) heirloom corn kernels
• 1 can (15 oz), drained and rinsed black beans
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 small corn tortillas
• 1 large ripe avocado
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 1/2 cups heirloom corn kernels, 1 can drained black beans, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Sauté for 5-6 minutes until corn is slightly charred and beans are heated through.
2. Step 2: While the filling cooks, prepare the avocado cilantro sauce by blending 1 large ripe avocado, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor until smooth and creamy.
3. Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable.
4. Step 4: Assemble tacos by spooning the corn and black bean mixture evenly onto each tortilla and drizzling with 2 tbsp of avocado cilantro sauce per taco. Serve immediately with lime wedges if desired.