A colorful breakfast skillet of eggs, tomatoes, onion, and peppers.
Real food photography · Serving details may varyMexican-inspired
Black bean & corn tacos
A fast, colorful filling with a squeeze of lime.
◷ 20 minutes*Serves 2Plant-based
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
Canned black beans and corn make these tacos a useful pantry-led meal. Tortillas, lime, and avocado change the shopping task: a bean match does not mean all the supporting ingredients are already covered.
Plan the method before you start
Warm the tortillas according to their packet and drain the beans before making the filling. Check tortilla ingredients and add your preferred toppings as deliberate changes to the listed version.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Warm oil in a pan. Add beans, corn, cumin, and 2 tbsp water; cook for 5 minutes.
- 02
Warm tortillas in a dry skillet.
- 03
Fill with beans and corn. Add avocado and lime juice to taste.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
How we describe our recipes ↗KEEP FOLLOWING YOUR APPETITE
A few more good possibilities.
A sizzling mix of chicken, peppers, and onions tucked into warm tortillas.
Tomatoes, mozzarella, basil, and crisp lettuce in toasted bread.