Sheet Pan Smoky Mexican Street Corn and Black Bean Tacos

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

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 tacos & burritos (vegetarian) ready in about 35 minutes pairs (from about 4 ears) fresh corn kernels, (15 oz), drained and rinsed 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Smoky Mexican Street Corn and Black Bean Tacos take to make?

Total time is about 35 minutes (10 min prep + 25 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 Mexican Street 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 olive oil from drying out.

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

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