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    Home » Recipes » Mexican Inspired

    Modified: Dec 21, 2022 · Published: Mar 2, 2019 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Black Bean and Corn Tacos

    Jump to Recipe Pin

    These healthy Black Bean and Corn Tacos have a spicy black bean and corn filling. They are a quick and easy meal. 

    Black Bean and Corn Tacos on a cutting board.

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    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 to 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. It also tastes great on a Vegan Black Bean Taco Pizza.

    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.

    Serve them with some Vegan Mexican Cauliflower Rice.

    Do you like fusion cuisine? Try my BBQ Tempeh Tacos, Vegan Mexican Pizza recipe, or Takoraisu, also known as taco rice.

    Jump to:
    • 🧾 Ingredients
    • 📖 Variations / Additions
    • 🔪 Instructions
    • 🥡 Storage
    • 🌮 Other Taco Recipes
    • 📋 Recipe
    • 💬 Comments

    🧾 Ingredients

    • 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, homemade mild pico de gallo, 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.

    To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    📖 Variations / Additions

    • Pinto beans, chickpeas, or lentils
    • Bell pepper
    • Mushrooms
    • Walnut Taco Meat
    • Avocado
    • Tofu Sour Cream
    • Guacamole

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    🔪 Instructions

    Vegan Taco Filling in a pan.
    1. Heat olive oil in a skillet on medium heat. Add onion and cook until translucent.
    2. Add garlic and cook 30 seconds.
    3. Add black beans, salsa, and spices. Cook until salsa cooks down, about 8-10 minutes. Mash about half the beans into the salsa mixture.
    4. Add corn and cook until heated through.
    5. Warm taco shells and fill with black bean mixture and toppings.
    Vegan taco ingredients on a cutting board: black bean and corn mixture, chopped lettuce, tomatoes, salsa, and hard shell tacos.

    🥡 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.

    Vegan Tacos with black beans and corn close up.

    🌮 Other Taco Recipes

    • Refried Bean Tacos on a cutting board with a ramekin of salsa.
      Refried Bean Tacos
    • Spicy Tofu Tacos on a cutting board with a ramekin of salsa next to them.
      Spicy Tofu Tacos
    • Soy Chorizo and Tofu Breakfast Tacos
      Soy Chorizo and Tofu Breakfast Tacos
    • Cornmeal Baked Avocado Tacos on a plate.
      Cornmeal Baked Avocado Tacos

    If you tried this Black Bean and Corn Taco Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!

    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.

    📋 Recipe

    Black Bean and Corn Tacos
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    4.84 from 6 votes

    Black Bean and Corn Tacos

    These healthy Black Bean and Corn Tacos have a spicy black bean and corn filling. They are a quick and easy meal. 
    Course Main Course
    Cuisine Mexican inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 5 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 23 minutes minutes
    Servings 6 (3 cups filling)
    Calories 270kcal
    Author Willow Moon
    Prevent your screen from going dark

    Ingredients

    • ¾ cup chopped onion
    • 1 tablespoon olive oil
    • 1 clove garlic minced
    • 15 ounce can black beans drained and rinsed
    • 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
    US Customary - Metric

    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.

    Notes

    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.

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    Nutrition

    Calories: 270kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Sodium: 225mg | Potassium: 462mg | Fiber: 9g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 2mg
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    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Mexican Inspired

    • Bean and Mexican Cauliflower Rice Burrito on a cutting board.
      Bean and Mexican Cauliflower Rice Burritos
    • Mexican Cauliflower Rice in a bowl with lime wedges.
      Mexican Cauliflower Rice
    • Mango Habanero Salsa on a plate with tortilla chips.
      Mango Habanero Salsa
    • Vegan Black Bean Jicama Tacos
      Vegan Black Bean Jicama Tacos

    Reader Interactions

    Comments

      4.84 from 6 votes (4 ratings without comment)

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      Recipe Rating




    1. Hannah Flack says

      March 15, 2020 at 10:58 pm

      I made this yesterday and it was a hit. I will definitely make again and again.5 stars

      Reply
      • Willow Moon says

        March 16, 2020 at 7:05 am

        Thanks Hannah!

        Reply
    2. Rose Martine says

      January 13, 2020 at 8:47 pm

      This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.5 stars

      Reply
      • Willow Moon says

        January 14, 2020 at 7:03 am

        Thanks Rose!

        Reply
    3. Katy B says

      January 05, 2020 at 11:07 pm

      Just looking over this recipe, it looks great! One question though. Is it really 1/4 cup paprika? Thanks, k

      Reply
      • Willow Moon says

        January 06, 2020 at 7:18 am

        Thank s so much for catching that, Katy! I just fixed it. It should be 1/4 teaspoon paprika.

        Reply

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