Black Bean and Corn Salsa Tacos are a fresh twist for taco night. There are lots of spices added to traditional black bean salsa - then amped up with more veggies. Serve it hot or cold.

Corn and Black Bean Salsa Tacos are two to a plate and tilted forward. The shells are overflowing with green, yellow and black beans. White plate is sitting on a black trivet.

Are you wondering where in the heck I got his idea from? First of all, you can't beat a good salsa and second of all, you can't have too many taco recipes.

Truth be told this recipe started as black bean salsa. Then I realized it should really be a corn and black bean salsa.

Then I thought it should have some heat so ... enter chipotle chili in adobo sauce.

Man! Is this salsa good!

So I got out some tortilla chips to do some scooping and my mind wanders some more and I say to myself 'Tacos!'

Jump to:

💭 Protein-packed black beans
🍅 Homemade tomato salsa recipes
🥘 Ingredients
🔪 Instructions
🌮 Can you freeze the salsa
📋 Recipe

Corn and Black Bean Salsa Tacos are two to a plate and overflowing with green, yellow and black beans. White plate is sitting on a black trivet.

So you really do start with the corn and black bean salsa recipe. It can even be frozen after letting marinate for about an hour.

This makes it perfect for a make-ahead party or meal.

The flavors for this corn and black bean salsa are a cross between tangy, sweet, and spicy. It is so hard to explain.

If you're an avocado lover like me then load those up too!

If you shred your lettuce or even add shredded coleslaw it would be delicious to pile on too. It's a great contrast.

💭 Protein-packed black beans

Unbelievably, a cup of black beans is 15g of protein. I repeat, 15 grams.
Not only that, but beans also have lots of fiber.
There are Omega 3 and Omega 6 fatty acids.
NO cholesterol or sugar.
11 minerals including around 30% of your daily minimum requirements of magnesium.
7 vitamins and even more. Black Beans are good!

Corn and Black Bean Salsa Tacos are two to a plate and overflowing with green, yellow and black beans. Two more ears of corn and taco shells are in the background.

🍅 Homemade tomato salsa recipes

There is a Chunky Tomato Salsa that can be used on just about everything. From a dip to toppings on fajitas, tacos, burritos and so much more. It can also be frozen.
Slow Cooker Salsa is such a simple way to get an ultra flavorful salsa. It doesn't take long, is unique, and is also very versatile.

Tomato salsa is used sparingly in this black bean salsa recipe because the flavor is already built-in. These recipes are just to add to your repertoire.

My Mexican style recipe repertoire is looonnnng. Since I was born in Southern California I was around taco stands and Mexican restaurants all the time.

Orange Country sure wasn't as crowded back then as it is now but there was always a place we could go and get tacos or nachos.

Corn and Black Bean Salsa Tacos are two to a plate with an overhead view. The shells are overflowing with green, yellow and black beans. White plate is sitting on a black trivet.

I just scanned the internet to try to get a hint of how many Mexican restaurants there are in Orange County today. I bet there are 500 including the little mom and pop places.

That's how good the stuff is. It's high demand and the good thing is you can also make so much of it easily at home.

Do you know I have 29 different Mexican inspired recipes on this blog? Only about 4 are truly Mexican cuisine but the rest are heavily inspired.

I mean Ranch California Tacos would never be found in Mexico but they'd fit in just fine in any southwest themed party. Here's a picture of those too!

Ranch Cauliflower Tacos are angled toward the camera so there's a great view of corn tortillas filled with chunks of veggies. Homemade Ranch Dressing is spooned over it all.

Maybe you can make those next week. But for this week let's get some Corn and Black Bean Salsa Tacos going!

🥘 Ingredients

Chipotle chile in adobo sauce is a very spicy addition that is just right for this recipe.
Salsa adds that little bit of tomato and heat flavors.
Balsamic vinegar is the new darling in the vinegar world. It has a sweet tangy flavor.
Lime juice is just the right tangy citrus flavor that is needed.
Coconut oil or extra virgin olive oil adds flavorful fat.
Black beans are creamy and mild with no hard outer covering.
Corn mixes so well with beans and they offer more nutrients too.
Red onion gives a mildly sweet flavor with a little bit of crunch.
Ground cumin is also unusual but gives more of a tasty kick.
Organic granulated sugar is a delicious sweetener and helps balance out the tart ingredients.
Salt is used sparingly and goes a long way for this seasoning.
Ground black pepper is very spicy so don't use a lot.

🔪 Instructions

You can use the microwave for this quick and delicious recipe. Put all the ingredients in a microwave-safe bowl and mix well. Let marinate in the refrigerator for 1 hour.
After sitting in the fridge for at least an hour you can actually keep in the refrigerator or freeze the salsa now.
If you'd like to enjoy now then place in a saucepan and heat through or place in the microwave and cook on HIGH for 2 minutes, stirring after a minute and every 20 seconds after that, checking for heat.
Serve on your favorite taco shells with avocado and lettuce.

Storing in the refrigerator:
The salsa will keep in the refrigerator before heating for up to 5 days and after heating for up to 3 days.

🌮 Can you freeze the salsa

Yes! - Freezing:
Freeze the salsa in a hard-sided freezer-safe container for up to 3 months.
To prepare after freezing, defrost in the refrigerator

If you take a photo of your fresh and tasty tacos I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

📋 Recipe