Best 13 Black Beans And Corn Taco Cups Recipe By Tasty Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Unleash your culinary creativity and embark on a taste-bud tantalizing journey with our comprehensive guide to the irresistible "Black Beans and Corn Taco Cups" recipe by Tasty. This article will provide you with all the necessary information to prepare this delightful dish that combines the vibrant flavors of black beans, sweet corn, and a medley of zesty spices. Get ready to impress your friends and family with this easy-to-follow recipe, perfect for a quick and satisfying meal or as a party appetizer.

Check out the recipes below so you can choose the best recipe for yourself!

EASY BLACK BEAN TACO SALAD



Easy Black Bean Taco Salad image

Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.

Provided by TZYGANIA

Categories     Salad     Taco Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

1 pound ground beef
1 envelope taco seasoning mix
¾ cup water
1 (15 ounce) can black beans, drained
1 head romaine lettuce, shredded
1 (8 ounce) jar salsa
2 tomatoes, diced
2 cups shredded Mexican cheese blend
8 ounces sour cream
1 (10 ounce) bag tortilla chips

Steps:

  • Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
  • Place black beans into a saucepan and bring to a simmer over medium heat.
  • Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.

Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g

BLACK BEAN & CORN BURGERS RECIPE BY TASTY



Black Bean & Corn Burgers Recipe by Tasty image

Here's what you need: black beans, brown rice, corn, garlic powder, chili powder, egg, salt, black pepper, seasoned bread crumbs, canola oil, pepper jack cheese, tomato, red onion, avocado, pico de gallo

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

15 oz black beans, 1 can, drained, rinsed
½ cup brown rice, cooked
1 cup corn
½ teaspoon garlic powder
1 teaspoon chili powder
1 egg
salt, to taste
black pepper, to taste
⅓ cup seasoned bread crumbs
canola oil
4 slices pepper jack cheese
tomato
red onion
avocado
pico de gallo

Steps:

  • In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
  • Once mashed, add the bread crumbs and mix to combine.
  • Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
  • In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
  • Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
  • Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 61 grams, Fat 17 grams, Fiber 10 grams, Protein 19 grams, Sugar 3 grams

BLACK BEAN TACOS



Black Bean Tacos image

Tangy black bean and salsa verde tacos take only minutes to make and are flavorful and delicious! Great vegetarian dish! Great by itself, but also wonderful with tomatoes, avocado, cheese, etc. Add any of your favorite taco toppings! Could also be served as a side dish with another meal.

Provided by Courtney LeClaire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can green salsa (salsa verde)
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground cumin
6 taco shells
2 ounces shredded Mexican cheese blend
1 tomato, diced
1 avocado, sliced
1 cup shredded lettuce

Steps:

  • Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  • Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 43.9 g, Cholesterol 13.5 mg, Fat 20.5 g, Fiber 12.8 g, Protein 13 g, SaturatedFat 5.8 g, Sodium 778.1 mg, Sugar 4.4 g

CRUNCHY TACO CUPS RECIPE BY TASTY



Crunchy Taco Cups Recipe by Tasty image

Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas

Provided by Iris Tian

Categories     Appetizers

Yield 12 taco cups

Number Of Ingredients 6

1 lb lean ground beef
3 tablespoons taco seasoning, 1 envenlope
6 oz diced tomato
4 oz diced green chilies, 1 can
1 ½ cups shredded sharp cheddar cheese
6 large flour tortillas

Steps:

  • In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
  • Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
  • Preheat oven to 375ºF (190ºC).
  • Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
  • Generously coat a standard size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet.
  • Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
  • Lightly brush the top edges of the tortilla with cooking oil.
  • Bake 18-20 minutes until cups are heated through and edges are golden brown.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

BLACK BEAN AND CORN TACOS



Black Bean and Corn Tacos image

We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (15 ounces) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tablespoons reduced-sodium taco seasoning
2 tablespoons lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 cup shredded reduced-fat Mexican cheese blend
1/2 cup reduced-fat sour cream

Steps:

  • In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.

Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.

BLACK BEANS AND CORN TACO CUPS RECIPE BY TASTY



Black Beans And Corn Taco Cups Recipe by Tasty image

Here's what you need: nonstick cooking spray, large flour tortillas, black beans, corn, shredded cheddar cheese, jalapeño, pico de gallo

Provided by Gwenaelle Le Cochennec

Categories     Appetizers

Time 30m

Yield 12 cups

Number Of Ingredients 7

nonstick cooking spray, for greasing
3 large flour tortillas
¾ cup black beans
¾ cup corn
¼ cup shredded cheddar cheese
12 slices jalapeño
¼ cup pico de gallo

Steps:

  • Preheat the oven to 375ºF (190ºC). Generously coat a 12-cup muffin tin with nonstick spray.
  • Stack the tortillas and cut off the edges so the tortillas are square. Then, quarter the squares so you have 12 small tortilla pieces.
  • Press a tortilla square into each cup of the prepared muffin tin.
  • Fill each cup with 1 tablespoon of black beans, 1 tablespoon of corn, and 1 teaspoon of cheddar cheese and top it with a jalapeño slice.
  • Bake for about 10 minutes, until the edges of the tortillas are golden brown and the cheese has melted.
  • Garnish with pico de gallo.
  • Enjoy!

Nutrition Facts : Calories 61 calories, Carbohydrate 10 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, Sugar 0 grams

BLACK BEAN TACO PIZZA



Black Bean Taco Pizza image

My husband absolutely loves this pizza. I make it several times a month for family and friends. -Sherie Nelson, Duluth, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon cornmeal
1 package (6-1/2 ounces) pizza crust mix
1 bottle (8 ounces) taco sauce
2 medium tomatoes, seeded and chopped
3/4 cup canned black beans
1/2 cup frozen corn
1 can (4 ounces) chopped green chilies
2 green onions, chopped
1-1/2 cups shredded reduced-fat Colby-Monterey Jack cheese
Reduced-fat sour cream, optional

Steps:

  • Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. Prepare pizza dough according to package directions. With floured hands, press dough onto prepared pan. Bake at 450° for 7-10 minutes or until lightly browned., Spread taco sauce over crust to within 1 in. of edges. Top with tomatoes, beans, corn, chilies, onions and cheese. , Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Serve with sour cream if desired.

Nutrition Facts : Calories 264 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 783mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

BLACK BEAN TACOS



Black Bean Tacos image

I added some jalapenos and cilantro and corn. Super fast and tasty. Recipe courtesy of allrecipes.com. Serving size is estimated.

Provided by AmyZoe

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
15 ounces black beans, rinsed and drained
7 ounces green chili salsa (salsa verde)
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 taco shells
2 ounces shredded Mexican blend cheese
1 tomatoes, diced
1 avocado, sliced
1 cup shredded lettuce

Steps:

  • Heat olive oil in a saucepan over medium-low heat and cook onion in hot oil until tender, about 5 minutes.
  • Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion.
  • Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
  • Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

Nutrition Facts : Calories 256, Fat 13.1, SaturatedFat 3.7, Cholesterol 9.9, Sodium 365.1, Carbohydrate 27.9, Fiber 8.4, Sugar 2.9, Protein 9.1

TACO SOUP WITH BLACK BEANS



Taco Soup with Black Beans image

Taco soup, chili-style with black beans.

Provided by 3zdaddy

Time 6h15m

Yield 6

Number Of Ingredients 11

1 ¼ pounds ground beef
1 large onion, chopped
1 (16 ounce) can diced tomatoes
1 (16 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can tomato sauce
2 cups water
1 (1 ounce) package taco seasoning
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef and onion to the bottom of a slow cooker; stir in diced tomatoes, corn, pinto beans, black beans, diced tomatoes with chiles, tomato sauce, water, taco seasoning, and ranch dressing mix.
  • Cover and cook on Low until flavors have melded, about 6 hours.

Nutrition Facts : Calories 436.4 calories, Carbohydrate 47.4 g, Cholesterol 58 mg, Fat 16.1 g, Fiber 10.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1872 mg, Sugar 7.6 g

BLACK BEAN AND SWEET CORN TACOS



Black Bean and Sweet Corn Tacos image

Provided by Mary McCartney

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
2 garlic cloves, finely chopped
1/2 teaspoon ground cumin
One 15-ounce can black beans
4 corn taco shells
1 baby gem lettuce, roughly chopped
1 cup baby spinach, roughly chopped
1 cup arugula, roughly chopped
1 Hass avocado, diced
8 cherry tomatoes, quartered
2 tablespoons mayonnaise
1 lime, juiced
Pinch flaky sea salt
8 slices jarred pickled jalapeno
1/2 cup sweet corn, thawed to room temperature
Handful cilantro leaves, to garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a medium saute pan over medium heat and saute the red onion and garlic until softened, around 5 minutes. Add the cumin and cook for another minute. Drain the beans into a colander and rinse under cold water. Add to the pan and stir to combine with the other ingredients. Using a potato masher roughly mash the beans to bind them with the onions and garlic, but not too much, so you still retain some of the bean texture.
  • Place the taco shells on a foil-lined baking sheet and put them in the oven for 2 to 3 minutes to warm.
  • Meanwhile make the salad. Put all of the chopped and diced salad ingredients into a bowl. In a small bowl, mix together the mayo, lime juice and salt, using a fork. Pour over the salad and toss gently making sure everything is lightly coated in the dressing.
  • When the taco shells are warm, remove them from the oven.
  • Divide the bean mix evenly among the 4 tacos, top each one with a couple of slices of pickled jalapeno, a quarter of the sweet corn and a quarter of the salad and garnish with cilantro leaves. Devour.

SPICY BLACK BEAN TACO BAKE



Spicy Black Bean Taco Bake image

Ground beef, black beans, corn, and a spicy jalapeno, Cheddar Bisquick® topping make a great casserole.

Provided by Mathilda Dayan Haniffy

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, chopped
1 pound ground beef
1 (12 ounce) can corn, drained
1 (14 ounce) can black beans
1 cup biscuit baking mix (such as Bisquick®)
½ cup milk
½ cup shredded sharp Cheddar cheese
1 egg
2 tablespoons diced jalapeno peppers
½ cup salsa
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes.
  • Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top.
  • Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.
  • Serve topped with salsa and sour cream.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.9 g, Cholesterol 75.3 mg, Fat 18.2 g, Fiber 5 g, Protein 19 g, SaturatedFat 7.7 g, Sodium 748.5 mg, Sugar 3.3 g

CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE RECIPE BY TASTY



Crispy Black Bean Tacos With Avocado Cream Sauce Recipe by Tasty image

Here's what you need: olive oil, medium white onion, garlic, cumin, paprika, salt and pepper, black beans, vegan cheese, corn tortillas, ripe avocados, fresh jalapeño, fresh cilantro, lime juice, garlic, olive oil, salt, water

Provided by Mitch & Justine Chapman

Yield 8 servings

Number Of Ingredients 17

3 tablespoons olive oil, divided
½ medium white onion, diced
3 cloves garlic, minced
1 teaspoon cumin
½ teaspoon paprika
salt and pepper, to taste
2 cups black beans, cooked
½ cup vegan cheese, grated, optional
8 corn tortillas
2 ripe avocados
1 fresh jalapeño, de-seeded
¾ cup fresh cilantro
4 tablespoons lime juice
3 cloves garlic
¼ cup olive oil
1 teaspoon salt
¼ cup water

Steps:

  • Filling:
  • Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
  • Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
  • Tacos:
  • Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
  • Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
  • Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
  • Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
  • For The Avocado Sauce
  • First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
  • Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
  • Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 gram

TACO LASAGNA RECIPE BY TASTY



Taco Lasagna Recipe by Tasty image

Here's what you need: olive oil, small green bell pepper, small yellow onion, ground turkey, water, McCormick® Original Taco Seasoning, black beans, frozen corn kernels, fire roasted diced tomatoes, flour tortillas, refried beans, mexican cheese blend

Provided by Jordan Kenna

Categories     Dinner

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 small green bell pepper, diced
1 small yellow onion, diced
1 lb ground turkey
⅔ cup water
1 package McCormick® Original Taco Seasoning
1 can black beans, drained, and rinsed
1 cup frozen corn kernels, thawed
1 can fire roasted diced tomatoes, undrained
6 flour tortillas, 8 in (20 cm)
1 can refried beans
3 cups mexican cheese blend, shredded

Steps:

  • Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
  • Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
  • Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
  • Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
  • Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
  • Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 47 grams, Fat 25 grams, Fiber 8 grams, Protein 30 grams, Sugar 5 grams

Tips:

  • For the best flavor, use fresh black beans and corn. If using canned beans, rinse and drain them well before using.
  • Be sure to season the beans and corn well. A simple combination of salt, pepper, and cumin is a good starting point.
  • If you don't have any taco seasoning, you can make your own by combining chili powder, cumin, paprika, oregano, and garlic powder.
  • Feel free to add other vegetables to the filling, such as diced bell peppers, onions, or zucchini.
  • If you're short on time, you can use pre-made taco cups. Just be sure to warm them up before filling them.
  • Serve the taco cups with your favorite toppings, such as salsa, guacamole, sour cream, and cheese.

Conclusion:

Black bean and corn taco cups are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover beans and corn. With a few simple ingredients and a little bit of time, you can have a tasty and satisfying meal that the whole family will enjoy.

Related Topics