Tex-Mex Black Bean and Corn Tacos with Avocado Crema
Soft corn tortillas filled with seasoned black beans and sweet corn, topped with a smooth avocado crema for a fresh and flavorful Tex-Mex street food experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, fresh or frozen corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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), drained and rinsed black beans
- 1 cup, fresh or frozen corn kernels
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 8 small corn tortillas
- 1 medium, peeled and pitted avocado
- 1/3 cup plain Greek yogurt
- 1 tbsp lime juice
- 2 tbsp, chopped cilantro leaves
- 1 small, seeded and minced (optional) jalapeño
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 4 minutes until lightly charred and fragrant.
- Step 2: Add 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook, stirring frequently, for 5 minutes until heated through and spices are aromatic.
- Step 3: In a blender or bowl, combine 1 medium peeled avocado, 1/3 cup plain Greek yogurt, 1 tbsp lime juice, 2 tbsp chopped cilantro, and 1 small minced jalapeño (if using). Blend until smooth and creamy.
- Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
- Step 5: Spoon the black bean and corn mixture evenly onto each tortilla, then drizzle with the avocado crema. Serve immediately.
Frequently asked questions
How long does Tex-Mex Black Bean and Corn Tacos with Avocado Crema 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 Tex-Mex Black Bean and Corn Tacos with Avocado 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 fresh or frozen corn kernels from drying out.
Can I substitute ingredients in Tex-Mex Black Bean and Corn Tacos with Avocado 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 Tex-Mex Black Bean and Corn Tacos with Avocado 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 Tex-Mex Black Bean and Corn Tacos with Avocado 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.
Related recipes
Chili-Lime Black Bean Tacos with Avocado Crema
Mexican-Style Black Bean and Corn Tacos with Avocado Crema
Spiced Tiki Sweet Potato and Black Bean Tacos
Oven-Roasted Dodger Blue Corn and Black Bean Tacos
North Memphis Spiced Sweet Potato and Black Bean Tacos
Hidden Threat Spicy Black Bean and Corn Tacos
Equipment for this recipe
Top-rated tools to make this recipe successfully.
