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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.
5 from 5 votes

Black Bean and Corn Salsa Tacos

Corn and Black Bean Salsa Tacos are a fresh twist for taco night.
Course Lunch, Main Dish
Cuisine Mexican, Vegan
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 4 Servings
Calories 189kcal
Author Ginny McMeans


  • 1 chipotle chile in adobo sauce - finely chopped
  • 2 tablespoons salsa
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lime juice, fresh
  • 1 tablespoon coconut oil
  • 15 ounces black beans - one can drained and rinsed
  • 1 ear organic corn - with kernels cut from the cob
  • ½ cup onion - red onion, finely diced
  • ½ teaspoon ground cumin
  • 1`/2 teaspoon organic granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Put all the ingredients in a microwave-safe bowl and mix well.  Let marinate for 1 hour in the refrigerator.
  • The salsa may be refrigerated or frozen at this point or continue to heat for eating now.
  • 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.


Serving: 1Taco | Calories: 189kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 3g | Sodium: 413mg | Potassium: 429mg | Fiber: 9g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2.5mg