Smoky Sweet Corn and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tacos filled with smoky roasted sweet corn and black beans, topped with fresh salsa and creamy avocado. This Mexican recipe (vegetarian), ready in about 30 minutes, pairs fresh corn kernels, canned black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 2 cups (about 3 ears) fresh corn kernels
• 1 can (15 oz), drained and rinsed canned black beans
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/4 cup, finely chopped red onion
• 1/2 cup, diced cherry tomatoes
• 1/4 cup, chopped cilantro
• 1 tbsp, freshly squeezed lime juice
• 1, sliced avocado
• 1/4 cup (optional) sour cream

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat a large skillet over medium-high heat. Toss 2 cups fresh corn kernels with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Add the seasoned corn to the hot skillet and sauté for 6-8 minutes, stirring occasionally, until the corn is golden and slightly charred.
3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans and cook for 2 more minutes until heated through.
4. Step 4: In a small bowl, combine 1/4 cup finely chopped red onion, 1/2 cup diced cherry tomatoes, 1/4 cup chopped cilantro, and 1 tbsp freshly squeezed lime juice to make a fresh salsa.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble the tacos by spooning the corn and black bean mixture evenly onto each tortilla. Top with fresh salsa, slices of 1 avocado, and a dollop of 1/4 cup sour cream if desired before serving.