Corn and Bean Tacos

Corn and Bean Tacos


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This simple vegetarian taco recipe is sure to win over any taco tuesday crowd. The sweet starch of your corn and the savory protein form your beans make for a perfectly balanced meal.

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

18 servings


  • 4 ears of corn, removed from ear
  • 1/2 cup cilantro
  • 6 medium radishes, thinly sliced into small strips
  • 2 medium limes, zested and juiced
  • 2 medium jalapeño peppers, seeded and diced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 cup crumbled feta, to taste (optional
  • 3 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 tbsp cumin
  • 2/3 cup water
  • 20 small flour tortillas
  • 2 large avocados, sliced into thin strips
  • Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

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The first step is to prepare your corn. Put corn into a large mixing bowl, adding in cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix this well to combine. Slowly add in 1 cup of your crumbled feta, then add more to taste,.

Cover this bowl with plastic and place in the fridge to marinate.

The next step is to prep your beans. Warm your extra virgin olive oil in a large wok over medium heat. Add onions and additional garlic salt. Cook these together for about 8 minutes, stirring occasionally.

Once onions are tender, add in your cumin and stir to combine for about one minute. Then, add your beans and your water.

Cover the pan and allow this mixture to simmer for about 5 minutes. Then, remove from heat, season generously with salt and pepper, to taste, and cover again.

Finally, it’s time to combine. Spread your black bean mixture down the middle of a tortilla. Then, top these beans with corn salad. Place one slice of avocado and a few pickled jalapeños on top to garnish, then serve. Repeat this until your run out of tortillas.

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