Crispy Black Bean and Corn Tacos
These crispy tacos filled with black beans and corn are quick, pantry-friendly, and packed with flavor, perfect for busy weeknights.
Ingredients
Taco Filling
- 1 can 1 can black beans, rinsed and drained
- 1 cup 1 cup corn (canned or frozen) Fresh frozen corn (thawed) or drained canned corn can be used
- 1 teaspoon 1 teaspoon cumin Blooming in a dry skillet enhances aroma
- 1 teaspoon 1 teaspoon paprika Smoked paprika deepens flavor
- to taste Salt and pepper
Taco Shells
- Taco shells or tortillas Use corn tortillas for a gluten-free option
Toppings
- Fresh vegetables (such as lettuce, tomatoes, onions) Bright, acidic toppings cut through creaminess
- Salsa or hot sauce (optional)
- 1–2 tablespoons Sour cream or mashed avocado (optional) For extra richness
Instructions
Preparation
- Preheat the oven to 400°F (200°C), or set your air fryer to 375°F (190°C). Line a baking sheet with parchment if using the oven.
- Put the rinsed black beans in a bowl. Use a fork or potato masher to mash them slightly — leave some whole for texture.
- Stir in the corn, cumin, paprika, and a generous pinch of salt and pepper. Mix until evenly combined and the mixture holds together when pressed.
Cooking
- Spoon the filling into taco shells or fold into tortillas. Arrange on the prepared baking sheet or air fryer basket in a single layer.
- Bake until golden and slightly crispy, about 10–15 minutes. In the air fryer, cook for 8–10 minutes, checking at 8 minutes for a golden edge.
Serving
- Remove from the oven or air fryer, top with chopped lettuce, tomatoes, onions, and a drizzle of salsa or hot sauce. Serve immediately.
Notes
Leftovers can be stored in an airtight container for up to 3 days. To re-crisp, use the oven or air fryer.