Zesty Summer Corn and Black Bean Tacos
Bright and spicy corn and black bean filling wrapped in warm tortillas, topped with fresh avocado and cilantro lime crema. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs (from about 3 ears) fresh corn kernels, drained and rinsed canned black beans, olive oil 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
- 2 cups (from about 3 ears) fresh corn kernels
- 1 cup, drained and rinsed canned black beans
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2, finely diced small red onion
- 1, seeded and minced small jalapeño
- 8 small corn or flour tortillas
- 1, sliced ripe avocado
- 1/4 cup, chopped fresh cilantro leaves
- 2 tbsp lime juice
- 1/2 cup plain Greek yogurt
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups fresh corn kernels, 1/2 finely diced red onion, and 1 minced jalapeño. Sauté for 5 minutes until corn is tender and slightly charred.
- Step 2: Stir in 1 cup drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Cook for 3 more minutes until heated through and fragrant.
- Step 3: In a small bowl, mix 1/2 cup plain Greek yogurt with 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to make the cilantro lime crema.
- Step 4: Warm 8 small corn or flour tortillas in a dry skillet or microwave. Fill each tortilla with the corn and black bean mixture, top with sliced avocado, a spoonful of cilantro lime crema, and sprinkle 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Zesty Summer Corn and Black Bean Tacos take to make?
Total time is about 25 minutes (15 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 Summer 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 Summer 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 Summer 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 Summer 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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