Black Bean and Corn Tacos

Taco night doesn’t need a pound of meat. Two cans of black beans, a cup of corn and a few spices from the cupboard make a filling that’s smoky, a little crispy at the edges and hearty enough that nobody misses the beef. These black bean and corn tacos are on the table in 15 minutes, and most of what goes into them keeps in the pantry or freezer for weeks.

What makes them better than beans spooned from a can is texture. The corn chars in a hot, dry-ish skillet first, the beans are toasted with the spices, and then about a third of them get lightly mashed with a splash of water. That creamy, half-refried base holds the whole beans in place inside the tortilla, so the filling stays put when you take a bite.

The topping trio

Three toppings do a lot of work here:

• Quick-pickled red onion. Sliced onion tossed in lime juice, sugar and salt turns pink and tangy in the ten minutes it takes to cook everything else. It cuts through the richness of the beans.
• Avocado. Diced, sliced or mashed with a pinch of salt; it adds the creaminess you’d otherwise get from sour cream.
• Cotija. This crumbly, salty Mexican cheese doesn’t melt, so it stays in little bright-white flecks. Feta is the easiest substitute.

Fresh cilantro, salsa or a few shakes of hot sauce finish it.

Ingredients worth knowing about

Black beans. Two standard 15-ounce cans feed four people, about two tacos each. Rinse and drain them well; extra water stops them from crisping.

Corn. Frozen corn is the most convenient choice and chars nicely if you let it thaw and pat it dry. Canned corn works too. In summer, cut the kernels from two fresh ears.

Spices. Cumin and chili powder are the backbone. Smoked paprika adds a hint of the char you’d get from a grill. If you have a taco seasoning blend you like, use about 1 tablespoon instead of the individual spices and adjust the salt.

Tortillas. Small corn tortillas are traditional and gluten-free. Flour tortillas are softer and easier for kids to handle.

Making them, step by step

Start the onions. Slice the onion as thinly as you can and toss it in a small bowl with the lime juice, sugar and a pinch of salt. Push it under the juice and leave it alone.

Char the corn. Get the oil hot in a cast-iron skillet over medium-high heat, add the corn in an even layer and don’t touch it for two minutes. You’ll hear it popping. When some kernels are browned, give it a stir and cook another minute.

Season and mash the beans. Add the beans, all the spices and the salt, and stir for a couple of minutes so the spices toast. Pour in the water, then press down on some of the beans with a spatula or potato masher. Keep cooking until the mixture is thick, the water has disappeared and the bottom starts to crisp. Taste: it might want more salt or a squeeze of lime.

Warm the tortillas. Spoon the filling into a bowl and wipe out the skillet. Warm the tortillas one or two at a time in the dry pan, about 20 to 30 seconds per side, until they soften and pick up a few toasted spots. Keep them wrapped in a towel as you go.

Build. Spoon a few tablespoons of filling down the middle of each tortilla and add avocado, a tangle of pickled onions, cotija and cilantro. Serve with lime wedges.

Easy variations

• Add sweet potato: Dice a small sweet potato, microwave it for 4 to 5 minutes until tender, and crisp it in the skillet before the corn.
• Spicier: Stir a minced chipotle in adobo or a diced jalapeño in with the beans.
• Add greens: Top with shredded romaine or cabbage for crunch.
• More protein: A fried egg on each taco makes a great breakfast-for-dinner twist.
• Make it a bowl: Spoon the filling over rice with the same toppings and a handful of crushed tortilla chips.

What to serve alongside

Mexican-style rice, a simple cabbage slaw or chips with salsa and guacamole round out the meal. If you’re cooking for a crowd with mixed preferences, these pair well with the Cajun shrimp tacos for a two-filling taco bar. The same pantry beans star in the veggie quesadillas and the smoky black bean soup, and the turkey taco bowls are a good option when you do want meat. Find more ideas in our Tex-Mex dinners and bean, chickpea and lentil dinners.

Storage and leftovers

Store leftover filling in an airtight container in the fridge for up to four days, and keep the pickled onions in a separate jar for up to a week. Reheat the beans in a skillet with a tablespoon of water until hot and a little crisp again. The filling also freezes well for up to three months. Assembled tacos don’t keep, so build them just before eating.