Spiced Tex-Mex Black Bean and Corn Sheet Pan Tacos
Quick and flavorful sheet pan tacos featuring smoky spiced black beans and sweet corn, perfect for a casual weeknight meal. This tex-mex-inspired mexican (vegan) ready in about 35 minutes pairs (15 oz), drained and rinsed black beans, frozen corn kernels, olive oil 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.
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup frozen corn kernels
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 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
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1/4 cup chopped fresh cilantro
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: While the mixture roasts, warm 8 small corn tortillas wrapped in foil in the oven for the last 5 minutes.
- 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.
- Step 5: Serve immediately with extra lime wedges on the side.
Frequently asked questions
How long does Spiced Tex-Mex Black Bean and Corn Sheet Pan 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 Spiced Tex-Mex Black Bean and Corn Sheet Pan 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 frozen corn kernels from drying out.
Can I substitute ingredients in Spiced Tex-Mex Black Bean and Corn Sheet Pan 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 Spiced Tex-Mex Black Bean and Corn Sheet Pan 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 Spiced Tex-Mex Black Bean and Corn Sheet Pan Tacos vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
