This simple corn and beans tacos recipe is sure to win over any crowd. The sweet starchiness of the corn and the protein from the savory beans makes this a perfectly balanced meal. You can also top these tacos with pickled jalapeños, salsa verde and/or hot sauce if you like.

How To Make Corn and Bean Tacos

0 from 0 votes
20 mins
15 mins
35 mins


  • 4 ears corn removed from the cob
  • 1/2 cup cilantro
  • 6 medium radishes thinly sliced into small strips
  • 2 medium limes zested and juiced
  • 2 medium jalapeño peppers seeded and diced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1 cup feta crumbled, add more to taste (optional)
  • 2 tbsp olive oil
  • 1 large onion chopped
  • Garlic salt to taste
  • 2 tbsp cumin
  • 3 cans black beans rinsed and drained; or 3 cups cooked black beans
  • 2/3 cup water
  • 20 small flour tortillas
  • 2 large avocados sliced into thin strips


  • Put corn, cilantro, radishes, lime zest and juice, jalapeño, olive oil, and sea salt in a large mixing bowl. Mix well to combine.
  • Slowly add in the crumbled feta, then add more to taste.
  • Cover with plastic and place in the fridge.
  • Warm the extra virgin olive oil in a large wok over medium heat.
  • Add onions and garlic salt. Cook for about 8 minutes, stirring occasionally.
  • Once onions are tender, add in cumin and stir to combine for about 1 minute.
  • Add beans and water. Cover the pan and simmer for about 5 minutes.
  • Remove from heat, season generously with salt and pepper to taste, and cover again.
  • Spread some of the black bean mixture down the middle of each tortilla and top with some of the corn salad.
  • Place a slice of avocado and a few pickled jalapeños on top to garnish. Serve.

Nutrition Facts

Calories: 224kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 352mg | Potassium: 315mg | Fiber: 6g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg