Sweet Corn and Black Bean Tacos with Lime Crema

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Soft corn tortillas filled with smoky black beans and sweet corn, topped with a zesty lime crema and fresh cilantro for a fun twist on classic tacos. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs corn tortillas, black beans, frozen corn kernels 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), drained and rinsed black beans
• 1 cup, thawed frozen corn kernels
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup sour cream
• 2 tbsp, freshly squeezed lime juice
• 1/4 cup, chopped cilantro leaves
• 1/4 small, finely diced red onion
• 1 small, seeded and finely chopped (optional) jalapeño

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Instructions

1. Step 1: In a medium skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup thawed corn kernels and sauté for 3-4 minutes until they start to brown and become fragrant.
2. Step 2: Stir in 1 can drained and rinsed black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until heated through and slightly thickened.
3. Step 3: Meanwhile, whisk together 1/2 cup sour cream and 2 tbsp freshly squeezed lime juice in a small bowl until smooth; set aside.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
5. Step 5: To assemble, spoon the black bean and corn mixture onto each tortilla. Top with a drizzle of the lime crema, 1/4 cup chopped cilantro leaves, 1/4 small finely diced red onion, and 1 finely chopped small jalapeño if using. Serve immediately.