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Easy • Vegetarian

Easy Black Bean and Corn Tacos

These quick and flavorful vegetarian tacos are packed with seasoned black beans, sweet corn, and your favorite toppings.

Prep
10 min
Cook
15 min
Servings
4
Level
Easy
Easy Black Bean and Corn Tacos

Taco night just got easier, and tastier! These Easy Black Bean and Corn Tacos are a vibrant, plant-based delight that comes together in a flash. Perfect for a busy weeknight, they're loaded with fresh flavors and customizable to everyone's liking.

Ingredients

Yield: 4 servings

For the filling

  • 1 tbsp olive oil
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can corn, drained, or 1.5 cups frozen corn
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp water

For serving

  • 8-12 small flour or corn tortillas
  • Your favorite toppings: shredded lettuce, diced avocado, salsa, sour cream, cilantro, lime wedges

Preparation

  1. Step 1

    Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

  2. Step 2

    Add rinsed black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine.

  3. Step 3

    Pour in 2 tablespoons of water, bring to a simmer, and cook for 5-7 minutes, stirring occasionally, until the flavors have melded and the mixture is heated through. You can lightly mash some of the beans with the back of a spoon for a creamier texture if desired.

  4. Step 4

    While the filling cooks, warm the tortillas according to package directions (microwave, dry skillet, or oven).

  5. Step 5

    Serve the black bean and corn filling in warm tortillas with your favorite toppings.

Tips

  • For extra zest, add a squeeze of fresh lime juice to the filling before serving.
  • If using frozen corn, no need to thaw it beforehand; just add it directly to the pan.
  • Make it a bowl! Serve the filling over rice or quinoa instead of in tortillas.

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