These healthy Black Bean and Corn Tacos have a spicy black bean and corn filling. They are a quick and easy meal.
These Black Bean and Corn Tacos have onions, garlic, and taco spices. Corn balances out the savory and spicy notes with a sweet note.
Normally I use soft corn tortillas for tacos. Living in Tucson, Arizona, I've been exposed and influenced by a lot of authentic Mexican cuisine.
Hard shell tacos are not authentic Mexican cuisine. They are an Americanized version of a taco.
That does not make them a bad thing though. Quite the contrary.
It's fun eating tacos with a crunchy taco shell. They are like eating tortilla chips with a spicy filling.
The black bean and corn mixture is sweet and spicy. It is really easy to make.
I mashed about half of the black beans. That not only lets them soak up the spicy flavors, but it makes them easier to eat in a taco.
You don't want beans falling out of your taco, do you?
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Onion: Adds a sweet, savory pungent flavor.
- Olive oil: For cooking the onion.
- Garlic: Adds a pungent flavor.
- Black beans: I like black beans for the mild flavor. You could also use pinto beans or your favorite beans.
- Salsa: You could use homemade salsa or your favorite.
- Spices: I used chili powder, cumin, paprika, cayenne pepper, Mexican oregano for the taco flavors. You could customize the spices to your liking.
- Corn: Adds a sweet flavor. You could also use bell pepper.
- Taco shells: I used hard corn taco shells when posting this. You could also use soft corn tortillas. Since posting this recipe I found out that I am corn intolerant. If you need corn free taco shells, Siete has grain free taco shells.
- Salt and pepper: Enhances flavors and adds flavor.
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🔪 Instructions
- Heat olive oil in a skillet on medium heat. Add onion and cook until translucent.
- Add garlic and cook 30 seconds.
- Add black beans, salsa, and spices. Cook until salsa cooks down, about 8-10 minutes. Mash about half the beans into the salsa mixture.
- Add corn and cooked until heated through.
- Warm taco shells and fill with black bean mixture and toppings.
🥡 Storage
The black bean and corn mixture lasts about 5 days in the fridge. To keep the taco shells from getting soggy, it's best to make the tacos right before eating them.
📖 Variations / Additions
- Pinto beans, chickpeas, or lentils
- Bell pepper
- Mushrooms
- Walnut Taco Meat
- Avocado
- Vegan sour cream
- Guacamole
🌮 Other Taco Recipes
These vegan tacos are an easy healthy meal. Top them with lettuce, tomatoes, and salsa or add your favorite toppings. Guacamole or vegan sour cream would be a great addition.
Make extra and use some in a quesadilla, enchiladas, or on some vegan nachos.
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
📋 Recipe
Black Bean and Corn Tacos
Ingredients
- ¾ cup chopped onion
- 1 tablespoon olive oil
- 1 clove garlic minced
- 15 ounces black beans
- ½ cup salsa
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon Mexican oregano crushed
- Salt and pepper
- 1 cup corn
- 12 taco shells
Toppings
- Salsa
- Chopped lettuce
- Chopped cherry tomatoes
Instructions
- Heat a pan on medium heat. Add olive oil and onions. Cook until translucent.
- Add minced garlic. Cook 30 seconds longer.
- Add black beans, salsa and all the spices. Cook until salsa cooks down, about 8-10 minutes. While it's cooking, mash about half the beans into the salsa mixture.
- Add corn and cook until heated through, about 2-3 minutes.
- Warm taco shells according to instructions on pack. Pile bean and corn mixture into taco shells. Add salsa, shredded lettuce, and tomatoes.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Hannah Flack says
I made this yesterday and it was a hit. I will definitely make again and again.
Willow Moon says
Thanks Hannah!
Rose Martine says
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.
Willow Moon says
Thanks Rose!
Katy B says
Just looking over this recipe, it looks great! One question though. Is it really 1/4 cup paprika? Thanks, k
Willow Moon says
Thank s so much for catching that, Katy! I just fixed it. It should be 1/4 teaspoon paprika.