Black Bean and Corn Tacos

Prep Time

10-15 minutes

Prep Notes


1/4 cup veggie broth

1 small onion, finely chopped

1 15-ounce can black beans

1 7-ounce can/jar of salsa verde (green salsa)

1 can corn

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp ground cumin

Taco shells and/or tortillas

1 tomato, chopped

1 avocado, sliced

1 cup shredded lettuce

Shredded taco cheese blend (optional)

Salsa, hot sauce, sour cream (optional)

Cooked Rice (Optional)


Heat veggie broth in pan and sauté' onion until tender. Stir in beans, salsa verde, corn and spices. Lower heat to low and cook until thickened (5-10 minutes). 

Serve with taco shells or warmed tortillas and toppings.


This recipe is very flexible and forgiving -- use whatever toppings you like. It's also a quick and easy meal for a busy day or a late work night.  I've even skipped the sautéed onion when I need to be "really" quick.  These are all ingredients that I tend to have on-hand, so it's a go-to meal for me when my schedule goes awry!

You can add the cheese and sour cream if you are lacto-vegetarian. 

I put all thetoppings in the middle of the table and everyone assembles their own, based ontheir preferences.  We also use bothtortillas (heated in a pan) and hard taco shells.

We also like to add some rice to our tacos.  When speed is important, I will use boil-in-bag rice (10 minutes). 


modified from Black Bean Tacos @