Spicy Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Colorful and zesty tacos filled with seasoned black beans and sweet corn, topped with a tangy lime crema perfect for a fun casual meal. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs black beans, corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, fresh or frozen corn kernels
• 2 tbsp olive oil
• 1 small, finely diced onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder
• to taste salt
• to taste black pepper
• 8 small corn tortillas
• 1, juiced lime
• 1/2 cup sour cream
• 1/4 cup, chopped fresh cilantro
• 1 small, finely diced (optional) jalapeño

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely diced onion and sauté for 3-4 minutes until translucent.
2. Step 2: Add 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp chili powder, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans and 1 cup corn kernels, cooking for 5 minutes until heated through and slightly softened. Season with salt and black pepper to taste.
4. Step 4: Meanwhile, warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. Step 5: In a small bowl, whisk together 1/2 cup sour cream, juice of 1 lime, and 1/4 cup chopped fresh cilantro to create a tangy crema.
6. Step 6: Assemble tacos by spooning the black bean and corn mixture onto each tortilla, topping with a drizzle of lime crema and optional 1 small finely diced jalapeño for heat. Serve immediately.