Easy Smoky Black Bean Corn Enchilada Tacos! If you’re the type who can’t resist enchiladas (hello, same), you’ll love how this easy taco twist brings all the classic enchilada vibes
Easy Smoky Black Bean Corn Enchilada Tacos are the kind of weeknight meal that is satisfying without all the fuss. Packed with hearty black beans and sweet corn, then loaded up with that irresistible smoky enchilada-style flavor, these tacos deliver big, bold taste in every bite. Plus, they’re perfect for busy nights when you want something flavorful, family-friendly, and fun to eat.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We devoured these enchilada tacos! We live for enchiladas, and these tacos really hit the spot: smoky, saucy, and loaded with that same comforting enchilada goodness you crave.
If you want a quick dinner that tastes like you put in way more effort than you actually did, you gotta give this one a try!
Tips for Success:
- Flavor Profile: These Easy Smoky Black Bean Corn Enchilada Tacos are super easy to make and incredibly flavorful. If you love enchilada flavor, then these tacos are just for you. They are hearty, delicious, and fun! Please keep in mind that the enchilada flavor is prominent in this recipe. If you are not a huge fan of enchilada flavors, then consider skipping this recipe.
- Low Fat Dish Expectations: These tacos are designed to be low in fat. They are not going to taste as decadent as tacos that have a higher fat content. They are very delicious for what they are and that is low-fat tacos. We want to make sure the reader understands this before contemplating making it and to adjust expectations accordingly. They taste amazing with salsa, lettuce, tomatoes and chunks of avocado.
- Enchilada Sauce: We used our Enchilada Sauce; however, feel free to use your favorite store-bought enchilada sauce or favorite recipe. Be sure to select a mild enchilada sauce if purchasing store bought.
- Filling Amount: This dish makes 3 cups of taco filling. If using ¼ cup of the filling, it makes 12 tacos; however, we found that some family members preferred 2 Tablespoons of the filling instead of ¼ cup (which is 4 Tablespoons) and lots of lettuce, tomatoes and salsa, so it made 24 tacos.
- Versatile Filling: The filling is very versatile. It can be used to make tacos, burritos, quesadillas and tostados.
- Toasted Corn Taco Shells: These tacos are best in a hard taco shell and with all the fixings (lettuce, tomatoes/salsa), etc. However, you can also use soft corn taco shells (tortillas) with the understanding that they will be flimsy to handle. Same goes for a soft flour tortilla.
- Corn or Flour Quesadillas: If you don’t want to use hard taco shells, then create Whole Food Plant Based Quesadillas by placing a corn/flour tortilla on a flat surface, dollop a nice amount of the black bean/corn tortilla mixture in the center and spread it out to the edges, then top with another tortilla. Place on a heated skillet and toast on both sides. If making quesadillas, be sure to mash the beans a little more in order to make them stickier so they adhere nicely to the tortillas.
- Cornmeal: The cornmeal enhances the enchilada flavor. If using corn tortillas when serving, you can leave the cornmeal out. We enjoyed the cornmeal flavor and used corn tortillas. We loved it.
- Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to flavor the taco filling. Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Turning Soft Corn Tortillas into Hard Crunchy Shells: Preheat the oven to 325 F. Slide out the metal oven rack. Very carefully with metal tongs, drape the corn tortillas directly onto two metal bars in the oven. Bake at 325 F for 6 to 7 minutes or until stiff. When done, slide out the metal oven rack and very carefully remove the hardened taco shells onto a baking sheet and allow to cool to warm before filling.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.
The filling freezes well.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Medium stock pot
- Potato masher (or fork)
- Skillet or oven (to heat the taco shells)
If you try these tasty tacos, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Easy Smoky Black Bean Corn Enchilada Tacos
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: 12 Tacos (3 Cups of Filling) 1x
- Category: Dinner
- Method: Stovetop
- Diet: Vegan
Description
Easy Smoky Black Bean Corn Enchilada Tacos are the kind of weeknight meal that is satisfying without all the fuss.
Ingredients
Base Ingredients:
- 2 – [ 15.25 oz. cans ] black beans, drained and rinsed
- 1 cup mild enchilada sauce *
- 1 cup corn
- 2 teaspoons cornmeal (optional)*
Spice/Herb Ingredients:
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle powder (+/-)
- Pinch to ½ teaspoon sea salt (+/-) *
Other Ingredients:
- 12 – [ 6-inch ] corn tortillas (or flour tortillas) *
Optional Toppings:
- Chopped lettuce greens
- Chopped fresh tomatoes
- Chopped avocados
- Salsa
Instructions
- Place all the Base Ingredients and Spice/Herb Ingredients into medium stock pot. Mix well to combine. Heat over medium heat for 5 minutes.
- With a potato masher or fork, coarsely mash some (about 7 to 10 mashes) of the black beans. Heat for several more minutes. Do not mash all the black beans, only enough to create some glue to hold the filling together.
- To serve, fill warmed soft or hard corn taco shells/tortillas (or flour tortillas) with approximately ¼ cup of the black bean/corn mixture. Eat plain or top chopped lettuce greens, chopped tomatoes, salsa, and/or chopped avocados.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 3 cups of filling or 12 tacos
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