Spicy Tex-Mex Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 Mexican recipe (vegetarian), ready in about 25 minutes, pairs corn tortillas, canned black beans, drained and rinsed, fresh corn kernels 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

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Instructions

1. 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.
2. 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.
3. Step 3: Remove from heat and stir in 1 tablespoon fresh lime juice for brightness.
4. 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.
5. 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.
6. 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.