Sheet Pan Smoky Corn and Black Bean Tacos

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 no-cook recipe (vegetarian), ready in about 25 minutes, pairs corn kernels, black beans, drained and rinsed, and 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 "Build a week of meals around this recipe" 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

• 2 cups corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 4 lime wedges
• 1/4 cup fresh cilantro, chopped
• 1/4 cup diced red onion
• 1/2 cup sour cream

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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.