Mexican Street Corn Black Bean Tacos
These Mexican Street Corn Black Bean Tacos are loaded with smoky black beans, charred corn, creamy sauce, and zesty toppings for a bold, flavorful meal.
Equipment
- Skillet or Grill Pan
- Mixing bowls
- Knife & cutting board
- measuring cups/spoons
- Spoon or spatula
Ingredients
- 1 tbsp olive oil
- 1 can 15 oz black beans, drained and rinsed
- 2 cups corn kernels fresh, canned, or frozen
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 2 tbsp mayonnaise or Mexican crema
- 1 tbsp lime juice
- ¼ cup crumbled cotija cheese or feta
- 8 small corn or flour tortillas
- ¼ cup fresh cilantro chopped
- 1 jalapeño thinly sliced (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add corn and cook until slightly charred, about 5–7 minutes.
- Stir in black beans, chili powder, smoked paprika, salt, and pepper. Cook for 3 minutes.
- In a small bowl, mix mayonnaise (or crema) with lime juice.
- Warm tortillas in a skillet or directly over a flame until soft and pliable.
- Assemble tacos by spreading lime crema on each tortilla.
- Fill with black bean and corn mixture.
- Top with cotija cheese, cilantro, and jalapeño slices.
- Serve immediately with extra lime wedges.
Notes
Nutrition Facts (per 2 tacos, approx.):
- Calories: 330
- Protein: 11g
- Carbohydrates: 45g
- Fat: 13g
- Saturated Fat: 4g
- Fiber: 10g
- Sodium: 480mg
- Sugar: 4g