Sheet Pan Mexican-Inspired Black Bean and Corn Tacos

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

Easy sheet pan roasted black beans and corn seasoned with smoky spices to fill warm tortillas for flavorful tacos. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs corn kernels (fresh or frozen), red onion, olive oil 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, toss 1 can (15 oz) drained and rinsed black beans, 1 cup corn kernels, and 1 small thinly sliced red onion with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Spread the mixture in an even layer on the prepared baking sheet and roast for 15 minutes, stirring halfway through, until edges are slightly charred and caramelized.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  5. Step 5: Spoon the roasted black bean and corn mixture onto each tortilla, then top with 1/4 cup chopped fresh cilantro and 1/3 cup crumbled cotija cheese if using.
  6. Step 6: Serve immediately with fresh lime wedges for squeezing over the tacos.

Frequently asked questions

How long does Sheet Pan Mexican-Inspired Black Bean and Corn 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 Sheet Pan Mexican-Inspired 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 red onion from drying out.

Can I substitute ingredients in Sheet Pan Mexican-Inspired 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 Sheet Pan Mexican-Inspired 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 Sheet Pan Mexican-Inspired 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.

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