Subterranean Black Bean and Roasted Corn Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with smoky roasted corn and spiced black beans, topped with fresh avocado and cilantro for a vibrant taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, (from about 2 ears) fresh 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: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 cup fresh corn kernels and cook for 5-6 minutes, stirring occasionally, until corn is golden and slightly charred.
  2. Step 2: Add 1 tbsp olive oil, 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt to the skillet with the corn. Cook for 4-5 minutes until heated through and fragrant.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  4. Step 4: Divide the black bean and roasted corn mixture evenly among the tortillas. Top each taco with slices from 1 medium avocado and 1/4 cup chopped fresh cilantro.
  5. Step 5: Serve immediately with 4 lime wedges for squeezing over the tacos.

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Frequently asked questions

How long does Subterranean Black Bean and Roasted Corn Tacos take to make?

Total time is about 25 minutes (10 min prep + 15 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 Subterranean Black Bean and Roasted 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 olive oil from drying out.

Can I substitute ingredients in Subterranean Black Bean and Roasted 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 Subterranean Black Bean and Roasted 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 Subterranean Black Bean and Roasted 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.

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