These Vegan Corn and Black Bean Tacos are packed with flavour and made with simple ingredients like sweetcorn, black beans, avocado, lime, and spices. Get the recipe below.
Sometimes the best meals are the simplest ones, and these Vegan Corn and Black Bean Tacos are proof of that. This recipe has been designed to use just a handful of everyday ingredients. It’s straightforward while still delivering bold flavours.
With minimal prep and pantry-friendly staples, these tacos come together in no time making them perfect for busy weeknights or when you want something quick without sacrificing taste. There are no complicated steps, or hard-to-find ingredients, just fresh, vibrant food made easy.
If you’re after a fuss-free, reliable plant-based recipe, this one ticks all the boxes. It’s quick to make and easy to customise (just check out my serving suggestions below). This makes it ideal for anyone who loves simple cooking that doesn’t compromise on flavour.
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Ingredients
- Olive oil
- Sweetcorn (this can be fresh, frozen, or tinned)
- Black beans
- Onion
- Fresh red chilli
- Cumin Juice
- Lime
- Fresh coriander
- Avocado
- Flour tortillas
Step-by-step instructions
- Step 1: begin by frying the onions in a little oil until translucent
- Step 2: add the beans and spices to the pan and cooking until the beans are piping hot
- Step 3: in a griddle pan, cook the sweetcorn on a high heat until charred
- Step 4: carefully run the knife down the sides of the corn to remove the kernels
- Step 5: gently heat the tortillas in a frying pan
- Step 6: serve all the component parts separately and let people build their own taco
Hint: don’t be afraid of the corn “burning” or going black. This gives maximum flavour!
Substitutions
Don’t have all the necessary ingredients? Don’t worry! You can make these tweaks to the recipe:
- Tortillas: swap flour tortillas for corn tortillas for a gluten-free option
- Onions: use spring onions or leeks instead of regular onion for a milder taste
- Spice: replace fresh chilli with chilli flakes if needed
- Citrus: lemon juice can be used instead of lime in a pinch
Variations
Mix things up a little with one or more of these variations:
- Add diced tomatoes or salsa for extra freshness
- Include shredded lettuce or cabbage for crunch
- Sprinkle with vegan cheese or nutritional yeast
- Add smoked paprika for a deeper smoky flavour
Equipment
Get the following kit at the ready to make this recipe a breeze:
- Sharp knife
- Chopping board
- Sauce pan
- Spoon or spatula
- Griddle pan
- Frying pan
It may seem like a lot of washing up but its worth it!
Storage
Store the corn and black bean mixture in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving. Keep tortillas and toppings separate for best texture.
Top tip
Balance is everything! Taste your filling before serving and adjust lime, salt, or spice levels to suit your preference. A little extra squeeze of lime juice can really boost the flavour.
Frequently asked questions
Yes! Just make sure to drain / thaw them thoroughly first and cook until blackened slightly.
Yes, but store all the components separately and assemble at the moment of eating.
No. It’s quite mild. If you like things spicy add more red chilli or consider adding a spicy salsa.
The recipe
Vegan Corn and Black Bean Tacos
These Vegan Corn and Black Bean Tacos are packed with flavour and made with simple ingredients like sweetcorn, black beans, avocado, lime, and spices.
Equipment
-
Sharp knife
-
chopping board
-
Frying pan or skillet
-
saucepan
-
griddle pan
-
Spoon or spatula
Ingredients
- 4 small corn on the cobs or 250 g tinned or frozen sweetcorn
- 235 g black beans from a 400g tin, drained and rinsed
- 1 small onion finely chopped
- 1 red chilli finely chopped
- 1 teaspoon cumin
- 1 lime cut into wedges
- 1 bunch fresh coriander chopped
- 1 avocado sliced
- 8 flour tortillas
Instructions
-
Heat a pan over medium heat and sauté the chopped onion until soft and translucent.
-
Add the black beans then stir in the red chilli and cumin, cooking for another minute until fragrant and the beans are piping hot.
-
Char grill the sweetcorn in a pan until slightly blackened.
-
Heat the flour tortillas in a dry pan or microwave until soft and pliable.
-
Serve the component parts separately.
-
Spoon the corn and bean mixture onto each tortilla. Top with avocado, a squeeze of lime and fresh coriander.
Nutrition
Calories: 882.93kcalCarbohydrates: 140.48gProtein: 29.61gFat: 27.88gSaturated Fat: 6.45gPolyunsaturated Fat: 5.84gMonounsaturated Fat: 12.94gTrans Fat: 0.01gSodium: 925.45mgPotassium: 1750.56mgFiber: 27.11gSugar: 20.5gVitamin A: 802.61IUVitamin C: 68.79mgCalcium: 259.42mgIron: 9.54mg
Serving suggestions
Serve these tacos with a side of rice, a fresh green salad, or tortilla chips with guacamole. I also like to use one of these salsas:
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