Sweet corn kernels and creamy avocado slices make these simple black bean tacos taste extra special. The best part of this tasty meal is that it can be whipped up in a hotel room, office kitchen, or college dorm, since the only cooking appliance you need is a microwave! Heat up the tortillas in damp paper towels for perfectly tender wrappers, and cook the beans for a few minutes with Southwestern spices to get a flavorful filling. Top everything with a pile of crunchy lettuce and tangy pico de gallo salsa, and dig in.

Tip: To rinse and drain beans (and other canned foods) without a colander, open the can without completely detaching the lid. Holding the lid in place, open it slightly and tip the can so liquid can drain out without spilling beans. Add water to beans in the can, hold lid in place, and gently shake the can to loosen and rinse beans. Drain again. Repeat a few times to rinse beans well.


  • 1 15-oz. can black beans, rinsed and drained (1½ cups)
  • 1 cup fresh or frozen corn
  • 1 tablespoon low-sodium taco seasoning
  • 6 6-inch yellow corn tortillas
  • 2 cups chopped romaine lettuce or shredded cabbage with carrot (coleslaw mix)
  • ½ cup purchased pico de gallo or salsa
  • ½ of an avocado, seeded, peeled, and chopped, or ½ cup purchased guacamole


  • In a microwave-safe bowl stir together beans, corn, taco seasoning, and ¼ cup water. Cover and microwave 4 to 6 minutes or until heated through, stirring once. Lightly mash mixture to the texture of chunky refried beans, leaving some beans whole.
  • Wrap tortillas in a damp kitchen towel; microwave 1 to 2 minutes or until hot. Divide bean mixture among tortillas. Top with lettuce, pico de gallo, and avocado. Serve immediately.

Comments (14)

(5 from 5 votes)

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I like putting kiwi on top of the cabbage slaw and then putting avocado on top . It is really good.

Kip Fleury

Your recipes need nutritional information for a diabetic person to count carbs

Jacqueline Fontaine

Delicious! I’m hooked!


I used the stovetop method for the beans and corn. Delicious, super easy recipe. Enjoyed it with fresh pico de gallo.



C.A. Pacheco

Never use beans straight out of the can. Before using, mash them. If there are whole beans in the can, there is a huge risk of the beans exploding which can, and most probably will, result in a nasty "film" of bean spread inside your microwave. The explosions can be powerful enough that you end up with that film even under your microwave turntable. Trust me on this; I am a Mexican, know about beans, and have never had beans exploded in a microwave. Know about the "film" because friends have put whole beans in their ovens and complained about the mess they'd made.


I find it’s better to rinse any canned beans (products) before using and add in your own seasonings.


Reheat in covered glass container or place plate upside down to cover if there is no lid and you will have no mess to clean up. No need to mash.


I don’t use microwave. How to ? on stove top? Please Thank you!


I don't have a microwave either. With canned beans, I usually just rinse, drop in a small saucepan, add about 1/2 inch of water, and simmer on med-low until heated. If I'm in a reall hurry, I just rinse them under very hot water and chow down! :D


Why do these tacos in the photograph look like they have tomatoes and red onions in them? It certainly doesn't look like what's in the recipe.


The tomatoes and onions in the photograph of the tacos looks like they come from the added pico de Gallo that is mentioned in the recipe.


Great hotel guide. One of my pet peeves is waste while traveling, so I'm going to save this for my travels.


Good idea, but canned corn is high quality and easier to deal with on the road than frozen or fresh. Make guacamole by adding 1T-2T from 6oz can of salsa such as Herdez, mix fresh lemon juice (opt) and salt & pepper with mashed avocado; no need to buy prepped. Dress assembled tacos with remaining salsa and lemon juice.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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