Save A colorful, plant-based taco filling made in minutes packed with fiber and flavor.
I first tried these tacos on a busy weeknight and was amazed by how fast and flavorful dinner came together.
Ingredients
- Black beans: 1 can drained and rinsed
- Corn kernels: 1 cup fresh or thawed from frozen
- Red onion: ½ finely diced
- Cilantro: ¼ cup chopped
- Corn tortillas: 8 small
- Optional toppings: Salsa hot sauce lime wedges
Instructions
- Warm filling:
- In a skillet warm black beans and corn together for 3–4 minutes
- Mix vegetables:
- Remove from heat and mix in red onion and cilantro
- Warm tortillas:
- Warm tortillas in a dry skillet or microwave
- Assemble tacos:
- Fill each tortilla with bean mixture
- Add toppings:
- Add salsa or toppings if desired Serve immediately
Save My kids love building their own tacos making dinner interactive and fun for everyone.
Required Tools
Skillet spoon knife
Allergen Information
This recipe is gluten-free if you use corn tortillas and suitable for vegan diets
Nutritional Information
Per serving calories 290 total fat 6 g carbohydrates 45 g protein 10 g
Save Enjoy these tacos fresh for the best flavor. They make a perfect quick meal any night of the week.
Kitchen Questions
- → How can I make these suitable for gluten-free diets?
Use certified gluten-free corn tortillas and check canned beans to avoid cross-contamination.
- → What toppings pair well with the filling?
Try salsa, hot sauce, lime wedges, avocado slices, or shredded lettuce to add brightness and texture.
- → Can I use other beans instead of black beans?
Yes, pinto beans or kidney beans work well and provide similar texture and flavor.
- → Should corn be fresh or frozen?
Both fresh and thawed frozen corn are suitable—use what's available for convenience.
- → How do I warm the tortillas?
Heat tortillas in a dry skillet or microwave them for a few seconds, wrapped in a damp towel.