Sheet Pan Smoky Corn and Black Bean Tacos

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

A vibrant blend of smoky roasted corn and black beans seasoned with chili and cumin, served in warm tortillas for a flavorful taco night. This mexican-inspired no cook (vegetarian) ready in about 25 minutes pairs corn kernels, black beans, drained and rinsed, 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 cups corn kernels and 1 can (15 oz) black beans with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread the corn and bean mixture on a rimmed baking sheet in a single layer and roast for 15 minutes, stirring halfway through, until the corn is slightly charred and fragrant.
  3. Step 3: While the vegetables roast, warm 8 corn tortillas wrapped in foil in the oven during the last 5 minutes.
  4. Step 4: Remove the pan from the oven and gently toss the roasted corn and beans with 1/4 cup chopped cilantro and 1/4 cup diced red onion.
  5. Step 5: To assemble, spoon the smoky corn and bean mixture evenly onto each warm tortilla, top with 2 tbsp sour cream, and serve with lime wedges for squeezing over the tacos.

Frequently asked questions

How long does Sheet Pan Smoky 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 Sheet Pan Smoky 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 corn kernels from drying out.

Can I substitute ingredients in Sheet Pan Smoky 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 Sheet Pan Smoky 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 Sheet Pan Smoky 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.

What others are saying

Related recipes