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Spicy black bean tacos with corn and pico de gallo | A fast vegetarian Mexican dish, the best quick weeknight dinner and meatless meal!
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5 from 9 votes

Spicy Black Bean Tacos with Corn and Pico de Gallo

A favorite meatless meal - spicy black bean tacos kicked up with cayenne and chipotle chili powder, mingled with crunchy corn kernels and topped with fresh pico de gallo.


  • 2 teaspoons olive oil
  • 1 medium yellow onion chopped
  • 1 jalapeno pepper seeded and chopped (optional)
  • 2 cloves garlic minced or pressed
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chili powder
  • 1/8 teaspoon ground cayenne pepper more or less to taste
  • 2 (15 ounce) cans black beans drained and rinsed (approximately 3 cups)
  • 1 cup vegetable broth
  • 1 cup corn kernels fresh or frozen
  • juice of 1 lime
  • generous handful fresh cilantro chopped


  • Warm the olive oil in a large skillet set over medium-high heat. Add the chopped onion and jalapeno to the warm oil and saute about 5 minutes, just until the often begins to soften. Stir in the garlic, salt, cumin, chipotle powder, and cayenne and cook just until fragrant, about 30 seconds.
  • Stir in the beans, followed quickly by the broth. Bring to a boil, then reduce heat to medium and add the corn. Simmer until the beans are tender and most of the liquid has evaporated, 8-10 minutes. Remove from heat, stir in the lime juice and chopped cilantro, and adjust seasonings to taste.
  • Assemble tacos as desired and serve.


If you have any leftover bean mixture, it makes terrific quesadillas, and is also yummy mixed into scrambled eggs for a protein-rich breakfast or lunch!

Nutrition Estimate

Calories: 390kcal, Carbohydrates: 71g, Protein: 15g, Fat: 6g, Saturated Fat: 1g, Sodium: 1462mg, Potassium: 593mg, Fiber: 12g, Sugar: 10g, Vitamin A: 545IU, Vitamin C: 10.6mg, Calcium: 93mg, Iron: 4.6mg
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