Spicy West Seattle Black Bean and Corn Tacos

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Warm corn tortillas loaded with a smoky, spicy black bean and corn filling topped with fresh avocado and cilantro for a quick and satisfying street food-style taco. This Mexican recipe (vegetarian), ready in about 22 minutes, pairs black beans, drained and rinsed, corn kernels, fresh or frozen, 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.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle chili powder
• 1 garlic clove, minced
• 1 small onion, diced
• 1/2 tsp salt
• 1 tbsp fresh lime juice
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced small onion and 1 minced garlic clove, sautéing for 3-4 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chipotle chili powder, cooking for 30 seconds to release their aroma.
3. Step 3: Add 1 can (15 oz) drained and rinsed black beans and 1 cup corn kernels to the skillet. Cook over medium heat for 5-6 minutes until heated through and slightly browned, stirring occasionally.
4. Step 4: Season the mixture with 1/2 tsp salt and 1 tbsp fresh lime juice, stirring to combine.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 20 seconds on each side until pliable.
6. Step 6: Divide the black bean and corn filling evenly among the tortillas. Top each with sliced avocado from 1 ripe avocado and sprinkle with 1/4 cup chopped fresh cilantro before serving.