These vegan corn salsa black bean tacos are full of flavor with several types of sweet and hot peppers. You control the heat in this delicious taco recipe, cooked on the stovetop or in the slow cooker. Taco night just got kicked up a notch!
Have you ever thumbed through a magazine at the grocery checkout and found one that you simply COULD NOT pass up?
That’s how these black bean and corn salsa tacos were born. I saw a corn salsa with black beans recipe, knew my family would love it, and knew I had everything already at home to make it.
I ended up buying that magazine just for the recipe inspiration, and it’s been worth every penny. My family CANNOT GET ENOUGH of these black bean tacos!
BLACK BEAN AND CORN SALSA TACOS
Sunday nights are taco night in our house and EVERY WEEK when I ask what kind of tacos everyone would like, my husband ALWAYS says, “black bean and corn salsa tacos!”
Aside from the fact that they are a hands-down winner, we also love this black bean taco recipe because they’re:
- Freezer-friendly. I make double batches and freeze them for later.
- Make great leftovers. My husband raves at how good these are the next day.
- Kid-approved and picky-eater and allergy-friendly! (Gluten-free and dairy-free depending on how you serve!)
- Use pantry staples. Just simple, real food ingredients here!
- Multiple cooking methods. The taco recipe can be made on the stovetop or the slow cooker.
- A great meatless meal option!
My husband and I are making a conscious effort to eat more vegetables and beans. Not only are both good for our budget, but they’re good for our health!
These black bean & corn salsa tacos let us meet both goals in one fell swoop!
BLACK BEAN TACOS INGREDIENTS
The ingredient list for black bean tacos SEEMS long, but I promise you’ll recognize everything, and you likely have most of it already in your kitchen!
- Black Beans. Canned or cooked from dry beans. Here’s how to make Instant Pot Beans or Slow Cooker Beans.
- Frozen Corn. You can use fresh corn cut off the cob when it’s in season.
- Canned Diced Tomatoes. Use the fire-roasted tomatoes for extra smoky flavor.
- Onion + Garlic. These start to build the base of the flavor.
- Fresh Chopped Peppers: Jalapeno + Poblano Pepper + Sweet Pepper make the perfect combination of flavor and heat without being overly spicy.
- Salsa. A jar of Homemade Restaurant-Style Salsa is my favorite! I’ve even used zucchini salsa from my mother-in-law before and it worked well.
- Chili Powder. You don’t need taco seasoning or even many spices at all for this taco recipe.
- Canned Diced Green Chiles + Canned Chipotle Peppers. Using a variety of peppers is how these black bean salsa tacos turn out so tasty!
Now if you REALLY want to take it up a notch (which I HIGHLY recommend), add a hatch chile pepper when they’re in season. YOU’RE WELCOME!
You have a lot of control over the heat in this corn and black bean salsa recipe: Use less chili powder, skip the jalapeño, or use a milder salsa. On the flip side, if you like your tacos with plenty of heat, add extra peppers and use hot salsa to taste!
HOW TO MAKE TACOS WITH BLACK BEANS
Ready to make tacos with black beans? The instructions are SO simple!
Step 1. Add all the ingredients for the black bean mixture, except the water, to a medium pot over medium heat. (If you’re doubling the recipe, use a large 5-6 quart Dutch oven).
Step 2. Add enough water JUST to be able to see a water line, but not above the vegetables. (The water assists in cooking down the vegetables, but you don’t want this to be soupy).
Step 3. Bring to a simmer and let the black bean and salsa mixture cook for 20-30 minutes, stir and add water as necessary to avoid burning and sticking to the bottom of the pot.
Step 4. Serve black bean & corn salad warm tucked inside warm tortillas with desired toppings! Or heap into a bowl and use Tortilla Chips to scoop to your heart’s content!
For slow cooker black bean tacos: Add all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2 hours. If the mixture seems dry, add ½ cup to 1 cup of water. (You will not need much water, as it won’t cook off like in the stovetop version, but you may need a little, depending on how much liquid your salsa has).
BLACK BEAN AND CORN SALAD TACO RECIPE TIPS
- Cook the beans ahead of time. I cook two pounds of black beans at a time in my 8-quart Instant Pot. I do this before bed and they’re ready for me in the morning. Then I portion 1 ½ cups into freezer-safe bags and freeze them for later. This makes cooking bean recipes SUPER easy and saves me money over buying canned beans.
- Use leftover salsa. We often have leftover salsa in the fridge, and I use whatever flavor we have in this black bean tacos recipe.
- Store leftover black bean filling in an airtight container in the refrigerator for up to 5 days. Leftovers are delicious on top of baked potatoes or to make a big helping of nachos!
- Make a double batch. Seriously, once you know your family loves this black bean and corn salsa taco filling as much as we do, make a double batch. Freeze 4 cups of the finished taco recipe in a quart-size freezer-safe bag. Label and freeze flat. Then when you need a fast dinner later, pull this bag out to thaw and heat up some tortillas. DONE!
TOPPINGS FOR TACOS WITH BLACK BEANS AND CORN
You could easily stuff Homemade Flour Tortillas or Corn Tortillas (or even Homemade Cassava Flour Tortillas) with this black bean and corn salsa, but don’t forget all the yummy taco toppings!
Crispy black bean tacos are excellent as well. Simply heat crispy taco shells in the oven on a baking sheet before serving.
Or serve the black bean salsa taco mixture over Cilantro Lime Rice for yummy taco bowls!
TRACKING MACROS ON TACO NIGHT
Tacos are one of my favorite meals to eat, not only because of the flavor but also because they’re so versatile when I’m tracking my macros. I can make taco night fit with whatever I need!
Need more protein? Add meat or more beans directly to your black bean tacos or on the side. Cooked shredded chicken is a great fit with black bean tacos and I almost always have some in the freezer.
What about fat? Sour cream, cheese, and avocado will all add healthy fats to your plate. On the flip side, if you need a lower-fat meal, the salsa and all of the peppers provide plenty of flavor, so you won’t be missing out if you need to skip the higher-fat condiments!
Watching your carbs? Enjoy corn tortillas (or flour tortillas, or rice) in moderation, and fill your plate with protein and plenty of fresh veggies. Pile your favorite taco toppings on a big pile of shredded lettuce for a yummy taco salad.
CORN SALSA WITH BLACK BEANS FAQS
Does this work as a black bean corn salsa dip?
Absolutely! Use your favorite tortilla chips to scoop up this yummy taco filling as a dip instead of loading up a tortilla. It’s delicious either way!
Are black bean tacos healthy?
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Black Bean and Corn Salsa Tacos
These vegan corn salsa black bean tacos are full of flavor with several types of sweet and hot peppers. You control the heat in this delicious taco recipe, cooked on the stovetop or in the slow cooker. Taco night just got kicked up a notch!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: Mexican
For serving:
Toppings as desired:
Instructions
- Add all the ingredients, except the water, to a medium pot. (If you’re doubling the recipe, use a large 5-6 quart Dutch oven).
- Add enough water JUST to be able to see a water line, but not above the vegetables. (The water assists in cooking down the vegetables, but you don’t want this to be soupy).
- Bring to a simmer and let it cook for 20-30 minutes, adding water as necessary.
- Serve warm with desired toppings and enjoy!
- For slow cooker black bean tacos: Add all ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2 hours. If the mixture seems dry, add ½ cup to 1 cup of water. (You will not need much water, as it won’t cook off like in the stovetop version, but you may need a little, depending on how much liquid your salsa has).
Notes
- Cook the beans ahead of time. I cook two pounds of black beans at a time in my 8-quart Instant Pot. I do this before bed and they’re ready for me in the morning. Then I portion 1 ½ cups into freezer-safe bags and freeze them for later. This makes cooking bean recipes SUPER easy.
- Use leftover salsa. We often have leftover salsa in the fridge and I use whatever flavor we have in this salsa.
- Make a double batch. Seriously, once you know your family loves this black bean corn salsa as much as we do, make a double batch. Freeze 4 cups of the finished salsa in a quart-size freezer-safe bag. Label and freeze flat. Then when you need a fast dinner later, pull this bag out to thaw and heat up some tortillas. DONE!
