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Fresh Corn, Black Bean and Avocado Tacos

Vegetarian or chicken tacos made in less than 25 minutes!

Course Main Course
Cuisine Mexican
Keyword crowd pleaser, easy dinner recipe, easy lunch recipe
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Author Linda Spiker


The Filling:

  • 2 Tablespoons olive oil
  • 6 scallions green onions trimmed and sliced
  • 4 ears corn husked, kernels shaved off cob
  • 1 jalapeño pepper thinly sliced
  • 1 small zucchini diced
  • 1 -15 oz can black beans rinsed and drained
  • 2 teaspoons Mexican Mole spice blend
  • 2 cups chicken optional

The Toppings:

  • 2 ripe avocados peeled and sliced
  • Fresh cilantro
  • 2 limes quartered
  • 1/2 cup grated Cotija cheese
  • 1/3 cup roasted pumpkin seeds pepitas

The tortillas:

  • 8 100 % corn tortillas


Prep the vegetables:

  1. Trim ends from green onions and slice thinly
  2. Shuck the corn, place corn ear pointy end down inside a bowl and shave kernels off with knife
  3. Rinse the black beans, set aside.
  4. Thinly slice the jalapeño pepper.

Prep the garnishes:

  1. Peel and slice avocados
  2. Wash cilantro and pat dry
  3. Cut the lime into wedges.

If using roasted or rotisserie chicken begin heating in a separate pan.

  1. Heat olive oil in a pan, add green onions and cook for 2- 3 minutes. Add the corn cook for 2 more minutes, add zucchini and jalapeño. Cook for several more minutes. Add black beans and lower heat. Stir in the Mexican spice blend cover pan with lid.

While mixture is cooking, warm the tortillas:

  1. On the stovetop directly over a flame, or in the pan over medium heat, warm each tortilla until just pliable, about 30 seconds per side.


  1. Transfer the tortillas to individual plates. Spoon in the corn and bean mixture (and chicken if using). Top with avocado and cilantro. Sprinkle with the Cotija cheese and pumpkin seeds, and serve with the lime wedges on the side.