Sunny Grilled Corn And Black Bean Tacos

Total Time: 25 minutes | Prep: 5 minutes | Cook: 20 minutes

Whip up these fresh veggie tacos in just 25 minutes for a vibrant dinner after evening sports or lessons.

Instructions

1. Heat a grill pan or skillet over medium-high heat. Add the corn kernels and cook for 3-4 minutes, stirring occasionally, until lightly charred. Pro tip: Use frozen corn straight from the bag – no need to thaw first!
2. Transfer grilled corn to a bowl and toss with black beans, olive oil, chili powder, cumin, and salt.
3. Warm the tortillas according to package instructions. Fill each tortilla with a generous scoop of the corn and bean mixture.
4. Serve immediately with lime wedges and any desired toppings.

Serves 4 – perfect for families on the go

Tips

Let kids assemble their own tacos for a fun, hands-on dinner.

Top with a creamy drizzle like ranch or chipotle mayo to make these more appealing to ranch lovers.

Picky Eaters

• Use mild salsa or omit for spice-adverse eaters
• Offer plain corn tortillas or hard taco shells instead of soft tortillas
• Let kids eat corn and beans on the side if they don’t want a taco

Easy Swaps

Protein: Add grilled chicken, ground turkey or beef

Vegetarian: Use vegetable broth instead of oil to sauté veggies

Low Carb: Serve corn and bean mixture over salad greens instead of tortillas

Corn: Use fresh corn off the cob instead of frozen

Beans: Swap pinto or kidney beans for black beans

Serving Ideas

Serve tacos with a side of Mexican rice or chips and guacamole.

Top with fresh cilantro, red onion, or jalapeño for extra flavor.

Make it a meal prep win: Cook a double batch of the corn and bean filling to use for quick tacos, burrito bowls, or salad toppers later in the week.

Does your family have a dinner solution that saves you on busy weeknights? Submit your go-to recipe to contact@organizedmomcollective.com for a chance to be featured in our next post!