Spicy Villa-Inspired Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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 drafted and published.

Hearty black bean and corn tacos seasoned with smoky spices and topped with fresh avocado and cilantro. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 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: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed black beans
1 cup, fresh or frozen corn kernels
2 tbsp olive oil
1 tsp ground smoked paprika
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
8 small corn tortillas
1 medium, sliced avocado
1/4 cup, chopped fresh cilantro leaves
4 lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup corn kernels and sauté for 3-4 minutes until lightly charred and fragrant.
Step 2: Add 1 can (15 oz) drained and rinsed black beans, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, and 1 tsp salt to the skillet. Stir well and cook for another 5 minutes until heated through and spices are well blended.
Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
Step 4: Spoon the black bean and corn mixture evenly onto each tortilla. Top with slices from 1 medium avocado and sprinkle with 1/4 cup chopped fresh cilantro.
Step 5: Serve immediately with 4 lime wedges for squeezing over the tacos to add brightness.