Black Bean and Corn Tacos
Black Bean and Corn Tacos are a colorful and delicious way to bring the fiesta to your table! These easy-to-make tacos combine creamy black beans, sweet corn, and zesty toppings, all wrapped in soft corn tortillas. Perfect for busy weeknights or festive gatherings, this recipe guarantees an unforgettable meal that will have your family and friends asking for seconds.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 3 (6 tacos total) 1x
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 6 corn tortillas
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sweet corn (fresh or frozen)
- 1 small red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 1–2 jalapeños, diced (seeds optional)
- 1 lime, juiced
Instructions
- Prepare your ingredients by rinsing the black beans and corn, dicing the red onion and jalapeños, and chopping the cilantro.
- In a mixing bowl, combine black beans, sweet corn, red onion, jalapeños, lime juice, and half the cilantro. Mix well.
- Heat a skillet over medium-high heat. Warm each tortilla for about 30 seconds on both sides until soft.
- Assemble your tacos by spooning the bean mixture into each tortilla and topping with remaining cilantro.
- Squeeze fresh lime juice over the tacos before serving. Enjoy!
Nutrition
- Serving Size: 2 tacos (180g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For added flavor, sauté onions and garlic before mixing them with the filling. - Customize by swapping black beans for pinto beans or adding bell peppers for extra crunch. - Store leftovers in an airtight container in the fridge for up to three days.