Black Bean and Corn Tacos

READY IN: 25mins
Recipe by BecR2400

Quick and easy weeknight meal. These zesty tacos are from "Best of Sunset Weeknight". I have not tried these yet.

Top Review by sbera007

This was really good. We used the filling in enchiladas and added some zucchini to the mixture. We used a cheddar jack mix (half in the mix and half on top of enchiladas). It made about 7 enchiladas (with some filling leftover). We at the leftover filling with tortilla chips. I would guess that the nutrition facts are a little off because this makes so much filling. I would say it would easily be six. We each only had room for 1 enchilada. Thanks for a super easy and, by my calculation, a very healthy dinner.

Ingredients Nutrition


  1. Pour beans into a shallow 2- to 3 - quart casserole. Stir in 1/2 cup salsa, 1 tablespoon of the lime juice, and the cilantro. Top bean mixture with corn, then sprinkle with cheese.
  2. Bake in a 400 d F oven until mixture is hot throughout and cheese is bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
  3. While bean mixture and tortillas heat, pit and peel avocado. Cut into thin wedges and arrange on a small serving plate. Sprinkle avocado with remaining lime juice.
  4. To assemble tacos, spoon bean and corn mixture into warm tortillas. Add avocado wedges and additional salsa to taste.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a