Tex-Mex Black Bean and Corn Tacos with Quick Avocado Crema
Hearty black bean and corn tacos seasoned with smoky chipotle and topped with a smooth avocado crema, bringing bold Tex-Mex flavors to your weeknight table. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs small corn tortillas, 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
- 8 small corn tortillas
- 1 1/2 cups black beans (canned, drained and rinsed)
- 1 cup frozen corn kernels
- 2 tbsp olive oil
- 1 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp, fresh lime juice
- 1 medium avocado
- 1/4 cup Greek yogurt
- 2 tbsp chopped cilantro
- 2 tbsp water
- 1/4 cup finely diced red onion
- for garnish fresh cilantro leaves
- for serving lime wedges
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 1 1/2 cups black beans, 1 cup frozen corn kernels, 1 tsp chipotle chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Sauté for 5-6 minutes until the corn is tender and beans are heated through, stirring frequently.
- Step 2: Stir in 1 tbsp fresh lime juice into the bean and corn mixture, then remove from heat.
- Step 3: In a blender or food processor, combine 1 medium avocado, 1/4 cup Greek yogurt, 2 tbsp chopped cilantro, and 2 tbsp water. Blend until smooth and creamy, adding more water if needed to reach a drizzling consistency.
- Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
- Step 5: Spoon the black bean and corn mixture evenly onto each tortilla. Drizzle with the avocado crema, then sprinkle 1/4 cup finely diced red onion and fresh cilantro leaves on top.
- Step 6: Serve immediately with lime wedges for squeezing over the tacos.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Black Bean and Corn Tacos with Quick Avocado 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 Tex-Mex Black Bean and Corn Tacos with Quick 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 small corn tortillas from drying out.
Can I substitute ingredients in Tex-Mex Black Bean and Corn Tacos with Quick 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 Quick 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 Quick 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.
