Go Back Email Link
Bean and corn tacos on a blue background

Bean & Corn Tacos

Taco night has never been so easy with these bean and corn tacos. Use ingredients from the pantry plus some spices for a flavorful, filling, and fast dinner.
Print Pin Add to Collection**
Course: Lunch & Dinner, Main Course
Cuisine: Mexican
Keyword: beans, grain, protein, vegetable
Servings: 8

Ingredients

  • 2 Tablespoons canola oil
  • 1 small onion diced
  • 2 cups beans canned or cooked from dry
  • 2 cups corn fresh, frozen, or canned
  • ½ teaspoon garlic powder
  • 1 teaspoon taco seasoning or combined cumin and chili powder
  • 8-12 corn or flour tortillas taco size
  • 2 medium tomatoes diced
  • 2 cups cabbage or lettuce shredded
  • 1 cup grated cheese
  • Toppings: salsa, avocado, sour cream, jalapeños, cilantro, onions, etc.

Instructions

  • Wash hands with warm, soapy water for 20 seconds.
  • In a large skillet, heat oil on medium high. Add diced onion and cook for 3-5 minutes.
  • Add beans (drained, if using canned), corn (drained, if using canned), garlic powder, and taco seasoning. Add a little water or salsa, if mixture is too dry.
  • Cook for 5-10 minutes, until heated through and flavors are combined.
  • Heat tortillas, if desired. Top each tortilla with ⅓-½ cup of bean mixture. Top with tomatoes, cabbage or lettuce, cheese, and any desired toppings.

Notes