Have you ever thumbed through a magazine at the grocery checkout and found one that you simply COULD NOT pass up?
That’s how these black bean and corn salsa tacos were born. I saw the recipe, knew my family would love it, and knew I had everything already at home to make it.
I ended up buying that magazine just for the recipe, but it’s been worth every penny. My family CANNOT GET ENOUGH of these tacos!
And I’m totally not exaggerating when I say that.
Black Bean and Corn Salsa Tacos
Sunday nights are taco night in our house and EVERY WEEK when I ask what kind of tacos everyone would like, my husband ALWAYS says “black bean and corn salsa tacos!”
Aside from the fact that they are a hands-down winner, we also love these tacos because:
- They’re freezer-friendly – I make double batches and freeze for later.
- They make great leftovers. My husband raves at how good these are the next day.
- Kid-approved and picky-eater friendly!
- They use pantry staples.
- The tacos can be made on the stove-top or the slow cooker.
Plus, my husband and I are making a conscious effort to eat more vegetables and beans. Not only are both good for our budget, but they’re good for our health!
These black bean and corn salsa tacos let us meet both goals in one fell swoop!
Black Bean Salsa Ingredients
The ingredient list for black bean salsa SEEMS long, but I promise you’ll recognize everything and you likely have most of it already in your pantry!
- Black beans. Canned or homemade. Here’s how to make Instant Pot beans or slow cooker beans.
- Frozen corn. You can use fresh when it’s in season.
- Canned fire-roasted tomatoes.
- Onion + Garlic
- Jalapeno + Poblano Pepper + Sweet Pepper
- Salsa. A jar of homemade restaurant-style salsa is my favorite! I’ve even used zucchini salsa from my mother-in-law before at it worked well.
- Chili powder.
- Diced Green Chilis + Canned chipotle peppers
Now if you REALLY want to take it up a notch (which I HIGHLY recommend), add a hatch chile pepper when they’re in season. YOU’RE WELCOME!
How to Make Black Bean Corn Salsa
I don’t think a recipe can get any easier…
- Combine all the ingredients in a medium pot.
- Simmer for 20-30 minutes.
- Serve warm tucked inside warm tortillas with desired toppings!
Tips for Making Black Bean Salsa
- Cook the beans ahead of time. I cook two pounds of black beans at a time in my 8 quart Instant Pot. I do this before bed and they’re ready for me in the morning. Then I portion 1 ½ cups into freezer-safe bags and freeze for later. This makes cooking bean recipes SUPER easy.
- Use leftover salsa. We often have leftover salsa in the fridge and I use whatever flavor we happen to have in this salsa.
- Make a double batch. Seriously, once you know your family loves this black bean corn salsa as much as we do, make a double batch. Freeze 4 cups of the finished salsa in a quart-size freezer-safe bag. Label and freeze flat. Then when you need a fast dinner later, pull this bag out to thaw and heat up some tortillas. DONE!
Taco Toppings for Black Bean Corn Salsa Recipe
You could easily stuff homemade flour tortillas or homemade corn tortillas (or even homemade cassava flour tortillas) with JUST this black bean corn salsa, but why not add all the other things you like on top as well?!
- Coconut Cilantro Lime Rice
- Avocado slices
- Shredded cheese
- Shredded lettuce
- Lime Crema (YUM!)
- Diced tomato
- Chopped cilantro
- Chopped onion
Other Quick and Easy Dinner Ideas
- Easy Weeknight Stir Fry
- Homemade Hamburger Helper
- Sweet and Sour Chicken
- Sheet Pan Sausage and Peppers
- Weeknight Creamy Mushroom Pasta
Easy Black Bean and Corn Salsa Tacos
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6–8 servings 1x
- Category: Main Meals
- Method: Stovetop
- Cuisine: Mexican
- 3 cups black beans
- 1 (14.5oz) can fire-roasted tomatoes
- 1 onion, diced
- 3 cups corn
- 1 sweet pepper, diced
- 1 jalapeno, finely diced
- 2 cloves garlic
- 1 poblano pepper, diced
- 1 cup salsa (how to make homemade salsa)
- 2 chipotle peppers (from a can), diced
- 4 oz can diced green chiles
- 2 Tbsp chipotle pepper sauce (from a can)
- 2 tsp chili powder
- 1 hatch chile pepper, diced (optional, when in season)
- 1–3 cups water, as needed
Toppings as desired:
- Add all the ingredients, except the water, to a medium pot. (If you’re doubling the recipe, use a large 5-6 quart Dutch oven).
- Add enough water JUST to be able to see a water line, but not above the vegetables. (The water assists in cooking down the vegetables, but you don’t want this to be soupy).
- Bring to a simmer and let it cook for 20-30 minutes, adding water as necessary.
- Serve warm with desired toppings and enjoy!