Spicy Latin American Black Bean and Corn Street Tacos

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Soft corn tortillas filled with smoky black beans, sweet corn, and a spicy chipotle sauce for an easy street-style taco. This Latin American recipe (vegetarian), ready in about 20 minutes, pairs black beans, cooked and drained, fresh corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 10 min Serves 4 Latin American cuisine 230 cal/serving

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Ingredients

1 1/2 cups black beans, cooked and drained
1 cup fresh corn kernels
2 tbsp olive oil
1 tbsp, minced chipotle in adobo sauce
2, minced garlic cloves
1 tsp ground cumin
8 small corn tortillas
1/4 cup, chopped fresh cilantro leaves
1/4 cup, finely diced red onion
for serving fresh lime wedges
to taste salt

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Instructions

Step 1: Heat 2 tbsp olive oil in a skillet over medium heat and sauté 2 minced garlic cloves for 30 seconds until fragrant.
Step 2: Add 1 1/2 cups cooked black beans, 1 cup fresh corn kernels, 1 tbsp minced chipotle in adobo sauce, and 1 tsp ground cumin to the skillet; cook and stir for 5 minutes until heated through and slightly thickened. Season with salt to taste.
Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable and slightly toasted.
Step 4: Spoon the black bean and corn mixture evenly onto each tortilla, then top with 1/4 cup chopped fresh cilantro leaves and 1/4 cup finely diced red onion.
Step 5: Serve immediately with fresh lime wedges for squeezing over the tacos for a bright, tangy finish.