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Black Bean & Corn Soft Tacos in a cast iron pan on a wooden surface.
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5 from 2 votes

Vegetarian Black Bean Tacos

Quick, easy and delicious black bean and corn soft tacos with poblano peppers, queso fresco and cilantro crema.
Course Lunch or Dinner
Cuisine Mexican
Keyword vegetarian black bean tacos
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 tortillas
Calories 231kcal
Author Deb Delozier | Vegelicious KItchen


  • 1/2 cup sour cream
  • 1/2 cup cilantro, minced, (can include stems)
  • 1 can (15.5 oz.) black beans, rinsed and drained
  • 1/2 cup organic corn,
  • 1 medium poblano pepper, chopped small (1/4" dice)
  • 1 Tbsp olive oil or oil of choice
  • salt
  • 1/2 - 1 tsp chipotle chili powder, depending on how spicy you want it
  • 1 Tbsp cumin
  • 1/2 tsp garlic granules or powder
  • 1/2 tsp onion granules or powder
  • 6 small flour tortillas, 6" (fajita size)
  • 1/2 cup queso fresco, crumbled
  • 6 Tbsp crispy fried onions
  • 2 limes, quartered,


  • Combine the sour cream with half of the minced cilantro and set the other half aside for garnishing
  • In a large frying pan over medium-high heat, add the olive oil or oil of choice.
  • To the pan, add the poblano pepper and corn and stir regularly until lightly browned, about 3-5 minutes.
  • Add the black beans, chipotle chili powder, cumin, onion and garlic granules or powder and a couple pinches of salt and stir together.
  • Continue stirring occasionally until the beans are heated through and the corn is lightly charred - about 1 - 2 minutes.
  • Turn off the burner and remove the pan from the heat and put a lid on the pan.
  • Heat the tortillas on both sides in a hot, dry pan. Add them to a tortilla warmer or a pan with a lid to keep warm.
  • To serve: Add 1/6 of the filling to each tortilla first, then top with the 1/6 of cilantro crema and the crumbled queso fresco, 1 Tablespoon crispy onions and the cilantro that you previously set aside. Squeeze fresh lime juice, over the top (*important step!*) TAKE A BIG BITE and ENJOY!


  • Smoked paprika can be substituted for the chipotle chili powder - it may not be as spicy if you use smoked paprika in place of the chipotle chili powder.
  • Crispy Fried Onions aren't totally necessary but they're a delicious addition. You can find them in most grocery stores - just ask a clerk if you can't find them right away.
  • Poblano peppers are usually fairly mild but occasionally there will be a hotter one. *make sure to wash your hands after handling them and be careful not to touch your eyes just in case they are spicy!*
  • Fresh lime juice squeezed over the top of the tacos adds a delicious brightness to these tacos - very important step!
  • Toppings of ripe avocado and/or diced tomatoes are always welcome additions! 


Serving: 6tortillas | Calories: 231kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 342mg | Potassium: 209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 23.7mg | Calcium: 131mg | Iron: 2.1mg