Spicy Black Bean and Corn Tacos

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

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 tacos & burritos (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.

Prep: 10 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Spicy Black Bean and Corn Tacos take to make?

Total time is about 25 minutes (10 min prep + 15 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 Spicy Black Bean and Corn 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 black beans from drying out.

Can I substitute ingredients in Spicy Black Bean and Corn 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 Spicy Black Bean and Corn 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 Spicy Black Bean and Corn 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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