Zesty Charred Corn and Black Bean Tacos
Bright and smoky tacos featuring charred corn, black beans, and a tangy cilantro-lime crema for a perfect summer street food experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs (from about 3 ears) fresh corn kernels, drained and rinsed cooked black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 2 cups (from about 3 ears) fresh corn kernels
- 1 cup, drained and rinsed cooked black beans
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 8 pieces small corn tortillas
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1 small, deseeded and minced jalapeño
- 1/4 cup finely diced red onion
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups fresh corn kernels and cook for 5-6 minutes, stirring occasionally, until kernels are charred and golden brown.
- Step 2: Stir in 1 cup drained black beans, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1 tsp salt. Cook for 2 minutes until heated through and fragrant.
- Step 3: In a small bowl, mix 1/2 cup plain Greek yogurt with 1 tbsp fresh lime juice, 1/4 cup chopped cilantro, and 1 small minced jalapeño to create the cilantro-lime crema.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Divide the corn and black bean mixture evenly among the tortillas.
- Step 5: Top each taco with a spoonful of the cilantro-lime crema and a sprinkle of 1/4 cup finely diced red onion before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zesty Charred Corn and Black Bean Tacos 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 Zesty Charred Corn and Black Bean 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 Zesty Charred Corn and Black Bean 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 Zesty Charred Corn and Black Bean 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 Zesty Charred Corn and Black Bean 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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