Black Bean Corn Smash Tacos

Crunchy folded tacos with smoky beans and sweet corn. A coarse bean mash helps the filling stay inside the folded taco.

Why you’ll love this recipe

• Crunchy folded tacos with smoky beans and sweet corn.
• A coarse bean mash helps the filling stay inside the folded taco.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned black beans, drained
• 4 flour tortillas, small
• 1 cup corn
• 1/2 tsp ground cumin
• 1 lime, juiced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Mash black beans roughly with cumin and half the lime juice

   Mash black beans roughly with cumin and half the lime juice.

2. 02

   Build the flavor

   Heat half the oil in a skillet and cook corn 4–5 minutes until browned.

3. 03

   Spread beans over half of each tortilla, add corn and fold

   Spread beans over half of each tortilla, add corn and fold.

4. 04

   Bring it together

   Brush with remaining oil and toast 2–3 minutes per side until crisp. Finish with remaining lime juice.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

A coarse bean mash helps the filling stay inside the folded taco.

Make it your own

Use pinto beans instead of black beans.

What to serve with it

Assemble just before eating to protect the toasted edges. Serve any cool vegetables on top at the last moment; avoid stacking hot portions where trapped steam softens them.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.