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Vegan Black Bean and Corn Tacos Recipe
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Vegan Black Bean and Corn Tacos Recipe
Indulge in the vibrant flavors of Mexico with these vegan black bean and corn tacos, packed with sautéed onions, bell peppers, and a hint of cumin. Soft corn tortillas are filled with a delicious mixture of black beans, corn kernels, and diced tomatoes, topped with a dollop of cashew-based sour cream, a sprinkle of cilantro, and a squeeze of lime juice. This recipe is perfect for a quick and satisfying weeknight dinner or a flavorful addition to any taco Tuesday gathering. The combination of textures and colors creates a visually appealing dish that is sure to delight both vegans and non-vegans alike.
Time Cook
20
Level
Intermediate
Calories
420
Allergens
Gluten-free, Soy-free, Nut-free (except cashews)
Ingredients
1 cup
Black Beans, cooked
225 Calories
1 cup
Corn Kernels
100 Calories
1/2 cup
Red Onion, diced
25 Calories
1/2 cup
Red Bell Pepper, diced
25 Calories
1 teaspoon
Cumin, ground
6 Calories
1/4 cup
Cashew-based Sour Cream
100 Calories
2 tablespoons
Lime Juice
10 Calories
1/4 cup
Cilantro, chopped
10 Calories
6 tortillas
Corn Tortillas, warmed
120 Calories
Step-by-Step Instructions
1
In a large pan, heat 1 tablespoon of oil over medium heat. Add the diced onion and cook for 5 minutes, until softened. Add the diced bell pepper and cook for an additional 2 minutes, until tender.
2
Add the cooked black beans, corn kernels, and ground cumin to the pan. Cook for 2-3 minutes, until the mixture is heated through and the flavors are combined.
3
To assemble the tacos, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Spoon the black bean and corn mixture onto a tortilla and top with a dollop of cashew-based sour cream, a sprinkle of cilantro, and a squeeze of lime juice.
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Where cooking meets life and technology.
© 2025 Cooklaif