These aren't your average tacos, folks. We're talking juicy, sweet grilled corn, hearty black beans bursting with flavor, all nestled in warm tortillas. It's a fiesta in your mouth, I tell ya! This recipe is perfect for a weeknight dinner or a casual get-together. Plus, it's super adaptable—feel free to add your own twist!
I remember the first time I made these tacos. It was a spontaneous summer evening, and I was just messing around in the kitchen, not expecting anything spectacular. To my surprise, these simple tacos became an instant hit with everyone! They have since become a staple in my house, particularly during the summer months when corn is at its peak flavor.
Required Equipments
- Grill or Grill Pan
- Large Bowl
- Measuring Cups and Spoons
- Tortillas
- Sharp Knife
- Cutting Board
Grilled-Corn-and-Black-Bean-Tacos
These Grilled Corn and Black Bean Tacos are a flavor explosion! Simple to make, yet bursting with fresh, vibrant tastes. Perfect for any occasion!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get those black beans cooking! Combine 1 cup of dried black beans (or 2 cups canned, rinsed), 4 cups of water, 1 teaspoon of cumin, and a pinch of salt in a pot. Bring to a boil, then reduce heat and simmer for at least an hour, or until the beans are tender. I usually add a bay leaf too, it brings a nice subtle flavor to the beans. Remember to check for doneness--you don't want them to turn into mush! If they are starting to get mushy, take them off the heat immediately!
- Now, onto the star of the show: the corn! Preheat your grill or grill pan to medium-high heat. Shuck 4 ears of fresh corn. Once the grill is good and hot, place the corn on the grill, turning occasionally, until the kernels are nicely charred and slightly tender—about 8-10 minutes. Tip: I like to soak my corn in water for about 15-20 mins before grilling. Trust me, it makes a HUGE difference in the taste!
- Once the corn is done, let it cool slightly, then cut the kernels off the cob. Set aside. I usually grab a big mixing bowl and place the corn and the cooked black beans in it. Then I grab a fork and gently mash the beans so they're not completely smooth but still have some texture. Don't worry if you have some whole beans.
- In the same mixing bowl, stir in 1/4 cup of chopped cilantro, 2 tablespoons of lime juice, 1/4 teaspoon of chili powder, and salt and pepper to taste. I almost always add more chili powder, it really depends on your taste! Give it all a good mix. Mmm, smells good already!
- Warm your tortillas. You can do this a few different ways: on a dry skillet over medium heat, in the microwave wrapped in a damp paper towel, or even on the grill for extra smoky flavor! Get them nice and pliable.
- Now comes the best part: assembling your tacos! Spoon the corn and black bean mixture into your tortillas. Add your favorite toppings: I love a dollop of sour cream or greek yogurt, some shredded cheese and hot sauce for extra zest. If you want to add some avocado, feel free to add some thin slices to your masterpiece.
- Take a bite, and enjoy your delicious grilled corn and black bean tacos. Seriously, you have created something awesome! I hope you feel happy with your creation. I bet it tastes awesome. I know I would feel happy eating these!
📝 Notes
- For a spicier kick, add more chili powder or a dash of your favorite hot sauce.
- Feel free to experiment with different toppings. Shredded lettuce, diced tomatoes, and avocado are all great additions!
🍎 Nutrition
Calories: 300kcal
Protein: 10g
Fat: 6g
Carbohydrates: 50g
Fiber: 10g
Calcium: 20mg
