Stovetop Mexican-Style Black Bean and Corn Tacos
Quick and flavorful tacos filled with smoky black beans and sweet corn, topped with fresh salsa and creamy avocado. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs small corn tortillas, (15 oz) black beans, drained and rinsed, corn kernels, fresh or frozen 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
- 8 small corn tortillas
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 medium tomato, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1 medium ripe avocado, sliced
- 1/4 cup sour cream (optional)
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 cup corn kernels and sauté for 3 minutes until slightly browned.
- Step 2: Stir in 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until heated through and fragrant.
- Step 3: In a small bowl, combine 1 medium diced tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 tbsp lime juice to make a quick salsa.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Divide the bean and corn mixture evenly among tortillas.
- Step 5: Top each taco with a spoonful of the fresh salsa and slices from 1 medium ripe avocado. If desired, add 1/4 cup sour cream spread over the tacos for extra creaminess before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Mexican-Style Black Bean and Corn Tacos take to make?
Total time is about 20 minutes (10 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 Stovetop Mexican-Style 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 Stovetop Mexican-Style 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 Stovetop Mexican-Style 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 Stovetop Mexican-Style 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.
