I used to think tacos were a weekend project. Then I discovered the ultimate weeknight cheat code. This recipe for Black Bean & Corn Tacos with Salsa Verde is my secret weapon against boring dinners and empty wallets.
It’s the kind of meal that makes you feel like a genius without any of the effort. Forget takeout—this is faster, cheaper, and honestly, way more satisfying. I’m talking maximum flavor with minimal cleanup.
Your future self will thank you for this one.
What’s not to love? We’ve got creamy black beans, sweet corn, and that tangy punch from the salsa verde. It’s a flavor combo that just works.
It’s nostalgic but also feels fresh and exciting. Have you ever had a meal that just instantly puts you in a better mood? That’s this taco.
It’s the perfect balance of hearty and light, making it a year-round winner in my kitchen.
Ingredients
Gathering these ingredients is half the battle, and it’s an easy win. Most of this is pantry staples or fresh produce aisle basics. The only thing that might be new is the salsa verde, but trust me, it’s a game-changer you’ll want to keep on hand forever.
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 8 small corn or flour tortillas
- 1/2 cup of your favorite salsa verde
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- For serving: avocado, cilantro, lime wedges, cotija cheese (or a vegan alternative)
Step-by-Step Instructions
- Warm your tortillas.
Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds per side. Keep them wrapped in a clean kitchen towel so they stay soft and pliable. Nobody likes a cracked taco shell.
- Cook the filling.
Heat the olive oil in a skillet over medium heat. Add the black beans, corn, cumin, and smoked paprika. Sauté for 5-7 minutes until everything is heated through and fragrant.
Season with salt and pepper.
- Add the salsa verde. Pour the 1/2 cup of salsa verde into the skillet with the bean and corn mixture. Stir everything together and let it simmer for another 2-3 minutes.
This lets the flavors really get to know each other.
- Assemble your tacos. Spoon the warm black bean and corn mixture into your warmed tortillas. Top with all your favorite fixings—avocado slices, fresh cilantro, a squeeze of lime, and a sprinkle of cheese.
Dig in immediately!
Storage Instructions
Got leftovers? Lucky you. Let the filling cool completely before storing it.
Keep it in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze the filling for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.
Pro tip: store components separately for the best meal prep results.
Why You’ll Love This Black Bean & Corn Tacos with Salsa Verde
- It’s a major time-saver. From fridge to table in under 20 minutes? Yes, please. This is the definition of a quick and easy dinner.
- It’s incredibly versatile. Easily customizable for picky eaters, vegans, or anyone with dietary restrictions.
IMO, it’s a perfect crowd-pleaser.
- It’s packed with plant-based protein and fiber. You’ll feel full and energized, not weighed down. It’s a healthy dinner that doesn’t taste like one.
Common Mistakes to Avoid
- Using cold tortillas straight from the package. They’ll crack and make a mess.
Warm them up! It takes 60 seconds and changes everything.
- Forgetting to rinse the canned black beans. That starchy liquid is not your friend here.
A quick rinse makes a huge difference in flavor and texture.
- Overloading your taco. I know it’s tempting, but show some restraint. You need structural integrity to get it from the plate to your mouth successfully.
Alternatives and Variations
This recipe is a fantastic base for experimentation.
For a vegan version, just skip the cotija cheese or use a plant-based crumble. Gluten-free? Stick with certified gluten-free corn tortillas.
Want to add more protein? Some shredded chicken or seasoned ground turkey would be delicious mixed in. Feel free to get creative with your toppings too!
FAQs
Can I freeze this Black Bean & Corn Tacos filling?
Absolutely!
The filling freezes beautifully. Just make sure it’s cooled completely before transferring it to a freezer-safe container or bag. It will keep for up to 3 months.
What’s the best substitute for salsa verde?
If you’re in a pinch, regular tomato salsa or even a few tablespoons of lime juice mixed with a little chopped cilantro will work.
But the salsa verde really is the star, FYI.
How long does the filling stay fresh in the fridge?
Stored properly in an airtight container, your black bean and corn mixture will stay delicious for up to 4 days. It makes for fantastic next-day lunches.
Is this kid-friendly?
Most kids love the mild, familiar flavors of beans and corn. You can set up a “taco bar” and let them build their own, which always makes dinner more fun.
Can I prep it ahead of time?
For sure.
You can cook the entire filling a day or two in advance. Just reheat it in a skillet when you’re ready to serve. It might even taste better!
Final Thoughts
This isn’t just another taco recipe.
It’s a reliable, flavor-packed solution for those nights when you need something great, fast. I hope this Black Bean & Corn Tacos with Salsa Verde becomes a regular in your rotation. Give it a try and let me know what you think in the comments below!