Mexican Street Corn & Black Bean Tacos: A Meat-Free Mexican Feast

If you’re looking for a delicious, vibrant, and satisfying meal that’s entirely plant-based, these Mexican Street Corn & Black Bean Tacos are the perfect choice. Packed with bold flavors, fresh ingredients, and a touch of spice, this dish is ideal for a Vegetarian Taco Night or an easy weeknight dinner. Whether you’re planning a Vegetarian Taco Tuesday or simply craving something hearty and meat-free, this recipe will leave you feeling full and satisfied.

Why You’ll Love These Tacos

Tacos are one of the most beloved dishes in Mexican cuisine, and for a good reason! They’re versatile, easy to make, and incredibly delicious. These Easy Veggie Tacos feature roasted Mexican street corn, hearty black beans, and a creamy, zesty sauce that ties everything together beautifully. Here’s why this recipe stands out:

• Meat-free & Packed with Protein – Black beans are an excellent source of plant-based protein, making these tacos a satisfying option for vegetarians and vegans.
• Bold & Authentic Flavors – Inspired by Mexican Street Corn Tostadas, this recipe brings the smoky, spicy, and tangy flavors of traditional elotes to your plate.
• Quick & Easy to Make – You can have these tacos ready in under 30 minutes, making them perfect for busy weeknights.
• Personnalisable – You can easily adjust the spice level, add toppings of your choice, or swap out ingredients based on what you have on hand.

Ingrédients

Pour rendre ces Black Bean Corn Tacos, you’ll need:

For the Street Corn:

• 2 cups fresh or frozen corn kernels
• 1 cuillère à soupe d'huile d'olive
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon cumin
• Salt & pepper to taste
• Juice of 1 lime
• ¼ cup vegan mayonnaise (or Greek yogurt for a vegetarian version)
• ¼ Tasse de coriandre fraîche hachée
• ¼ cup crumbled cotija cheese (or vegan feta for a dairy-free option)

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cuillère à soupe d'huile d'olive
• ½ small onion, finely diced
• 2 gousses d'ail, émincées
• ½ teaspoon cumin
• ½ teaspoon chili powder
• Salt & pepper to taste
• Juice of ½ lime

For the Tacos:

• 8 small corn tortillas
• ½ cup red cabbage, shredded
• 1 avocat, tranches de
• ½ Tasse de tomates cerises, coupées en deux
• Fresh cilantro for garnish
• Lime wedges for serving

En Option Garnitures:

• Pickled red onions
• Tranches de jalapeños
• Vegan sour cream or cashew crema
• Hot sauce for extra spice

Instructions

Step 1: Roast the Street Corn

1. Heat a skillet or grill pan over medium-high heat and add the olive oil.
2. Add the corn kernels and sauté for 5-7 minutes until they start to char, stirring occasionally.
3. Season with smoked paprika, chili powder, cumin, salt, and pepper.
4. Remove from heat and let cool slightly.
5. In a bowl, mix the charred corn with lime juice, vegan mayo (or Greek yogurt), chopped cilantro, and crumbled cotija cheese. Set aside.

Step 2: Prepare the Black Beans

1. Heat olive oil in a pan over medium heat.
2. Add the diced onion and sauté until soft, about 3 minutes.
3. Stir in the minced garlic, cumin, and chili powder.
4. Add the black beans and cook for another 3-5 minutes, stirring occasionally.
5. Squeeze in fresh lime juice and season with salt and pepper. Remove from heat.

Step 3: Assemble the Tacos

1. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
2. Layer each tortilla with a spoonful of black beans, a generous scoop of Mexican street corn mixture, and a handful of shredded red cabbage.
3. Add slices of avocado, cherry tomatoes, and any optional toppings of your choice.
4. Garnish with fresh cilantro and serve with lime wedges on the side.

Step 4: Enjoy!

Votre Vegan Corn Tacos are now ready to serve! These are best enjoyed fresh, but you can store leftover components separately in airtight containers for easy assembly later.

Tips & Variations

Make it Spicier:

• Add diced jalapeños to the corn mixture for an extra kick.
• Drizzle tacos with your favorite hot sauce or sprinkle with crushed red pepper flakes.

Make it More Filling:

• Serve these tacos with a side of Spanish rice or quinoa.
• Add grilled mushrooms or bell peppers for extra texture and flavor.

Try a Different Base:

• Swap out the tortillas and serve the toppings over crunchy tostadas for a variation inspired by Mexican Street Corn Tostadas.
• Use lettuce wraps for a lighter, low-carb option.

Storage Tips:

• The street corn mixture can be stored in the fridge for up to 3 days.
• Black beans keep well for 3-4 days in an airtight container.
• Warm tortillas fresh before serving for the best texture.

Why These Tacos Are Perfect for Any Occasion

Great for a Crowd

Whether you’re hosting a Vegetarian Taco Night with friends or need a dish for a family dinner, these tacos are easy to scale up. Just prepare extra black beans and street corn, and you’re set!

Parfait pour Vegetarian Taco Tuesday

If you love tacos but want to switch things up from the usual fillings, these Black Bean Dishes Dinners offer an exciting alternative. The balance of textures and flavors keeps every bite interesting.

Kid-Friendly & Customizable

These tacos are mild enough for kids but can be easily adjusted for those who love spice. Let everyone build their own tacos with their favorite toppings for a fun and interactive meal.

Conclusion

Ces Mexican Street Corn & Black Bean Tacos bring all the best elements of Mexican cuisine together in a single dish. With smoky, creamy, and zesty flavors, these Tacos with Veggies are bound to be a new favorite in your household. Whether you’re embracing a plant-based diet or just looking for a delicious, easy, and meat-free meal, these tacos deliver on all fronts.

So, the next time you’re planning a Vegetarian Taco Tuesday or just need an effortless dinner idea, give these Black Bean Corn Tacos a try. Your taste buds (and your guests) will thank you!