Mexican Street Corn and Black Bean Tacos
These Mexican street corn & black bean tacos are stuffed to the brim with plenty of corn, black beans, avocado, and topped with jalapeño and shallot for a little kick. These are a great vegetarian taco alternative that definitely won't have you missing meat.
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Servings: 6 tacos
Ingredients
- 1 package street taco-sized tortillas
For the Mexican street corn:
- 1 tablespoon butter
- 1 tablespoon neutral oil such as vegetable or canola
- 4 cobs of corn corn removed
- 3 tablespoon mayo
- ½ cup crumbled cotija cheese
- ¼ cup fresh cilantro chopped
- 2 teaspoon Tajín or chili powder
- 2 teaspoon lime juice about 1 lime
- ½ teaspoon salt
For the other fillings:
- 1 can black beans drained and rinsed
- ½ a large avocado sliced
- 1 jalapeno finely chopped
- 2 shallot finely chopped
Instructions
- In a skillet on high heat, melt the butter with the neutral oil. Add in the corn kernels and cook for about 5 minutes until they start to brown a bit.
- Remove corn from the heat and add to a bowl with the other street corn ingredients.
- Prep the additional taco filling ingredients
- Drain and rinse the black beans
- Slice the avocado
- Chop the jalapeño and shallot
- To assemble the tacos, start with a scoop of beans, followed by the street corn, topped with avocado and the jalapeño shallot mixture.
Notes
- If you have time, I'd recommend heating up your tortillas a bit before filling them! You can do this by putting them in the oven for a few minutes on 350℉, heating them on the stove top in a skillet, or even directly on the open flame of your stove (careful with this one, they char quick!).
Nutrition Estimate
Calories: 206kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 438mg | Potassium: 316mg | Fiber: 3g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg