Spicy Tex-Mex Black Bean and Corn Tacos
Zesty tacos filled with black beans and charred corn, topped with fresh pico de gallo and creamy avocado for a vibrant Tex-Mex meal. This tex-mex-inspired mexican (vegetarian) ready in about 25 minutes pairs small corn tortillas, fresh corn kernels, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 8 small corn tortillas
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 cup fresh corn kernels
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- 1 ripe avocado, sliced
- 1 medium tomato, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, seeded and minced
- 1/4 cup sour cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 cup fresh corn kernels and sauté for 5 minutes until slightly charred and fragrant.
- Step 2: Stir in 1 can (15 oz) drained and rinsed black beans, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt. Cook for another 3 minutes until heated through.
- Step 3: Remove from heat and stir in 1 tablespoon fresh lime juice for brightness.
- Step 4: In a small bowl, combine 1 medium finely diced tomato, 1/4 cup finely diced red onion, 2 tablespoons chopped fresh cilantro, and 1 small minced seeded jalapeño to make fresh pico de gallo.
- Step 5: Warm 8 corn tortillas on a dry skillet or microwave until pliable. Divide the black bean and corn mixture evenly among the tortillas.
- Step 6: Top each taco with pico de gallo, slices from 1 ripe avocado, and a dollop of 1/4 cup sour cream. Serve immediately.
Frequently asked questions
How long does Spicy Tex-Mex Black Bean and Corn Tacos take to make?
Total time is about 25 minutes (15 min prep + 10 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 Tex-Mex 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 small corn tortillas from drying out.
Can I substitute ingredients in Spicy Tex-Mex 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 Tex-Mex 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 Tex-Mex 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.
