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Mexican Street Corn Black Bean Tacos
Carolina Gomez

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican / Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

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)

Equipment

  • Skillet or Grill Pan
  • Mixing bowls
  • Knife & cutting board
  • measuring cups/spoons
  • Spoon or spatula

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add corn and cook until slightly charred, about 5–7 minutes.
  3. Stir in black beans, chili powder, smoked paprika, salt, and pepper. Cook for 3 minutes.
  4. In a small bowl, mix mayonnaise (or crema) with lime juice.
  5. Warm tortillas in a skillet or directly over a flame until soft and pliable.
  6. Assemble tacos by spreading lime crema on each tortilla.
  7. Fill with black bean and corn mixture.
  8. Top with cotija cheese, cilantro, and jalapeño slices.
  9. 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