Sheet Pan Smoky Mexican Street Corn and Black Bean Tacos

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Vibrant smoky corn and black beans roasted on a sheet pan, then piled into warm tortillas with fresh lime and cilantro for easy street-style tacos. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 35 minutes, pairs fresh 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 300 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.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 3/4 tsp salt. Toss until evenly coated.
  2. Step 2: Spread the mixture evenly on a large rimmed baking sheet and roast for 20 minutes, stirring halfway, until corn is tender and lightly charred.
  3. Step 3: While the corn and beans roast, warm 8 small corn tortillas wrapped in foil in the oven for the last 5 minutes of roasting.
  4. Step 4: Remove the sheet pan from the oven and toss the roasted corn and beans with 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
  5. Step 5: Assemble the tacos by spooning the smoky corn and black bean mixture evenly onto the warmed tortillas. Top each with about 1 tbsp crumbled cotija cheese and a dollop of 1/3 cup sour cream if using.
  6. Step 6: Serve immediately with extra lime wedges on the side.

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