Description
These Sweet Corn & Black Bean Tacos are quick, colorful, and packed with fresh Mexican-inspired flavors. Sweet corn and hearty black beans are seasoned with lime, cumin, and chili, then tucked into warm tortillas and topped with creamy avocado, fresh cilantro, tangy salsa, and optional cheese, making them a delicious and satisfying vegetarian meal.
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 1/2 cups sweet corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 small red onion, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice
For the Tacos
- 8 small corn tortillas
- 1 avocado, diced
- 1/2 cup fresh salsa or pico de gallo
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled cotija or feta cheese, optional
- Lime wedges, for serving
Instructions
- Heat oil and soften onion: Heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2–3 minutes until it becomes slightly softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
- Cook filling mixture: Add the sweet corn kernels, rinsed black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well to combine all ingredients.
- Sauté filling: Cook the mixture for 5–7 minutes, stirring occasionally, until the corn is lightly browned and everything is heated through thoroughly.
- Add lime juice and remove from heat: Stir in the fresh lime juice to add brightness and remove the skillet from heat.
- Warm tortillas: In a separate dry skillet, warm the corn tortillas over medium heat for about 20–30 seconds on each side until soft and pliable.
- Assemble tacos: Fill each warm tortilla with a generous amount of the corn and black bean mixture. Top with diced avocado, fresh salsa or pico de gallo, chopped cilantro, and crumbled cotija or feta cheese if desired.
- Serve: Serve the tacos immediately with lime wedges on the side for extra zest.
Notes
- Use fresh, frozen, or canned corn based on availability.
- Add diced jalapeño for an extra kick of heat.
- For a vegan version, omit the cheese.
- Include shredded cabbage for added crunch and texture.
- Enhance flavor with avocado crema or a cilantro-lime sauce as additional toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
