Smoky Black Bean & Corn Tacos
These black bean and corn tacos are a quick way to turn pantry staples into dinner. Smoked paprika brings warmth, lime adds brightness, and a few mashed beans help the filling stay in the tortilla.
Why this recipe works
The filling is flexible and needs very little chopping. Keep the beans moist, warm the tortillas just before serving and put the toppings on the table so everyone can build their own.
Prep: 10 minutes Cook: 15 minutes
Serves: 4 Difficulty: Easy
Before you start
Rinse canned beans well and taste before salting. Warm tortillas are more flexible; cold corn tortillas are much more likely to crack.
Smoky Black Bean & Corn Tacos
Ingredients
Instructions
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01
Heat the oil in a skillet over medium heat. Cook the onion for 4–5 minutes until softened.
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02
Add the garlic, cumin and smoked paprika. Stir for 30 seconds, then add the beans, corn and water.
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03
Simmer for 5–7 minutes. Mash a few spoonfuls of beans against the pan to thicken the filling, leaving most of them whole.
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04
Add lime juice, salt and pepper to taste. If the filling is too dry, stir in another splash of water.
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05
Warm the tortillas in a dry skillet, about 20–30 seconds per side, and keep them under a clean towel. Divide the filling among the tortillas and add avocado, cabbage and salsa.
Rinse canned beans well and taste before salting. Warm tortillas are more flexible; cold corn tortillas are much more likely to crack.
Swaps that work
Pinto beans can replace black beans. Use finely shredded lettuce instead of cabbage, or add diced tomatoes if you have no salsa. For more heat, add chili flakes with the spices.
Make ahead and storage
Refrigerate the filling in a covered container within 2 hours and use within 3–4 days. Keep tortillas and toppings separate. Reheat the filling with a splash of water before assembling.
Frequently asked questions
Can I make the filling ahead?
Yes. Prepare it ahead, cool promptly and refrigerate. Warm it thoroughly in a skillet, adding water as needed.
Can I use dried beans?
Use about 3 cups of fully cooked black beans. Dried beans must be cooked separately before you begin this recipe.
Make it your own
Serve it in the way that works for your table. If you change an ingredient, use the cooking cues in the method and taste as you go.
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