Lunch · 15 min

Black Bean & Corn Tacos

Weeknight-friendly cooking: Black Bean & Corn Tacos comes together in 15 minutes with black beans, corn tortillas, and not much else. Each serving lands at 634 calories with 25g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Black beans
• 3 Corn tortillas
• 1/2 cup Corn kernels
• 1/2 Avocado
• 1/4 cup Salsa
• 1 handful Cilantro

Steps

1. Pour 1 cup of black beans, drained and rinsed if canned, into a small saucepan with a splash of water and a pinch of salt.
2. Warm over medium heat 4 to 5 minutes, mashing a few beans with a fork — this makes the filling creamy enough to stay in the taco.
3. Stir in 1/2 cup of corn kernels and cook 1 minute more, just to heat through.
4. Char the tortillas: using tongs, lay each of the 3 corn tortillas directly over a gas flame for 20 to 30 seconds per side, until blistered and pliable. No gas stove? Warm them in a dry skillet instead.
5. Mash 1/2 avocado with a fork and a pinch of salt right in its skin, then scoop it out.
6. Fill each tortilla with the bean mixture, then top with avocado, 1/4 cup of salsa, and a handful of cilantro.
7. Serve immediately — tacos get soggy if they wait, so eat them the moment they are built.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes