Spiced Tex-Mex Black Bean and Corn Sheet Pan 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.

Quick and flavorful sheet pan tacos featuring smoky spiced black beans and sweet corn, perfect for a casual weeknight meal. This Mexican recipe (vegan), ready in about 35 minutes, pairs black beans, frozen corn kernels, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 Tex-Mex cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 can (15 oz) drained black beans, 1 cup frozen corn kernels, and 1 diced medium red bell pepper. Toss with 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread the bean and corn mixture in a single layer on a large rimmed baking sheet. Roast for 20 minutes, stirring halfway through, until edges are slightly charred and mixture is fragrant.
  3. Step 3: While the mixture roasts, warm 8 small corn tortillas wrapped in foil in the oven for the last 5 minutes.
  4. Step 4: To assemble, spoon the roasted black bean and corn mixture onto each warm tortilla. Garnish with 1/4 cup chopped fresh cilantro and a squeeze of lime juice from wedges.
  5. Step 5: Serve immediately with extra lime wedges on the side.

Related recipes