Sweet Corn and Black Bean Tacos with Lime Crema
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 tacos & burritos (vegetarian) ready in about 20 minutes pairs small corn tortillas, (15 oz), drained and rinsed black beans, thawed 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
- 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.
Frequently asked questions
How long does Sweet Corn and Black Bean Tacos with Lime Crema 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 Sweet Corn and Black Bean Tacos with Lime Crema?
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 Sweet Corn and Black Bean Tacos with Lime Crema?
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 Sweet Corn and Black Bean Tacos with Lime Crema 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 Sweet Corn and Black Bean Tacos with Lime Crema 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.
