Introduction
Looking for a quick, satisfying meal that’s both nutritious and bursting with flavor? These Black Bean and Corn Tacos are exactly what you need. I’ve perfected this recipe to create the perfect balance of protein-rich black beans, sweet corn, and aromatic spices that come together in just 20 minutes. Whether you’re planning a casual weeknight dinner or seeking a crowd-pleasing option for Taco Tuesday, this vegetarian twist on traditional tacos delivers incredible taste without compromising on nutrition.
Ingredients
-
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups fresh or frozen corn kernels
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 lime, juiced
• Salt and pepper to taste
• 12 corn or flour tortillas
• Optional toppings:
– Diced tomatoes
– Shredded lettuce
– Avocado or guacamole
– Fresh cilantro
– Shredded cheese
– Sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 3-4 minutes until they become translucent.
- Add minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- Stir in the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
- Add black beans, cumin, and chili powder. Stir to combine and cook for 5 minutes, allowing the flavors to meld together.
- Squeeze fresh lime juice over the mixture and season with salt and pepper to taste.
- Warm your tortillas either in the microwave wrapped in damp paper towels, or directly over a gas flame for added char.
- Assemble tacos with the black bean and corn mixture, then add your preferred toppings.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4-6 (makes 12 tacos)
Recipe Notes
• For best results, don’t skip draining and rinsing the black beans – this reduces sodium content and prevents the filling from becoming too wet.
• If using frozen corn, there’s no need to thaw it first; just add it directly to the pan and cook for an extra minute or two.
• To make this recipe ahead, prepare the filling and store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
• For extra flavor, try toasting your spices in the pan for 30 seconds before adding the beans and corn.
• If you prefer spicier tacos, add a diced jalapeño with the onions or include a pinch of cayenne pepper with the other spices.
• To keep tortillas warm during serving, wrap them in foil and place in a low-temperature oven (200°F).
Black Bean and Corn Tacos
Ingredients
- 2 15 oz cans black beans, drained and rinsed
- 2 cups fresh or frozen corn kernels
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 lime juiced
- Salt and pepper to taste
- 12 corn or flour tortillas
- Optional toppings: Diced tomatoes Shredded lettuce, Avocado or guacamole, Fresh cilantro, Shredded cheese, Sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onions and cook for 3-4 minutes until they become translucent.
- Add minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
- Stir in the corn kernels and cook for 3-4 minutes until slightly charred, stirring occasionally.
- Add black beans, cumin, and chili powder. Stir to combine and cook for 5 minutes, allowing the flavors to meld together.
- Squeeze fresh lime juice over the mixture and season with salt and pepper to taste.
- Warm your tortillas either in the microwave wrapped in damp paper towels, or directly over a gas flame for added char.
- Assemble tacos with the black bean and corn mixture, then add your preferred toppings.
