Black Bean and Corn Tacos

Black Bean and Sweet Corn kernels come together to make amazing flavor-packed tacos, using a taco-seasoning made from scratch.

Black Bean and Corn Tacos
Black Bean and Corn Tacos

Today I’m sharing with you a recipe that is so simple and easy to put together, and results in such an extremely flavorful dish, you are going to be blown away.

That was a bold statement to start off with, right? Well, that’s because it’s the truth. Everybody needs a few recipes like this in their arsenal, because let’s face it, life can get hectic and recipes like this make it easy to get dinner on the table in a hurry. I know a lot of folks do ‘Taco Tuesday’. We personally don’t, but that’s just because we enjoy Tacos whenever we feel like it.

Tacos are usually associated with meat fillings, usually chicken, beef, pork and sometimes even fish or shrimp. But this doesn’t mean you can’t enjoy a really good taco if you follow a plant-based diet. And today’s recipe is going to show you just that.

We’ll be making a quick black bean and corn taco mix and a chunky guacamole to fill our tacos with. For the black bean mix, I use half a cup of dried black beans. These beans are soaked overnight and then pressure cooked the next day. I have a stovetop pressure cooker that gets the job done in under ten minutes. This works out so much better than buying canned beans because there is less waste, it works out to be more economical and I feel the beans are so much tastier. Try it out, if you have a pressure cooker or an instant pot. If not, you can simply use a can of black beans.

Black bean and Corn Tacos - taco mix

My chunky guacamole is also a very basic and simple recipe. It combines the richness of the avocado with the punchy flavors of a pico de gallo or a salsa. And like me, if you just need to serve 1 or 2 people, save the half of the avocado that has the pit still in it, squeeze some lime juice all over the cut surface, pop it into an avocado saver if you have one, or simply cover it with some cling film and pop it into the fridge for the next meal or the next day. This reduces the browning of the avocado. Do you have any tips for storing half an avocado? Leave me a comment and let me know. I’d love to be able to store it without having to use any single use plastic.

Black bean and Corn Tacos - guacamole

Assembling your tacos is one of the most fun parts of this recipe. You can add whatever your heart desires to your taco. Here’s what I use to make up my tacos –

  • Hard corn taco shells
  • Black bean and corn mix
  • Chunky guacamole
  • Pickled jalapenos
  • Plant based sour cream
  • Finely shredded lettuce

If you love a good taco, you simply have to try it out and I hope you love it as much as we do. This recipe makes enough of the bean mix for 12-15 tacos. If you’re serving 12-15 tacos in one sitting, double the guacamole recipe.