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Jamaican Jerk Black Bean Tacos with Roasted Corn Salsa. 25 minute Tacos with grilled corn, full of flavor. Vegan Soy-free Recipe. Can be gluten-free with gf (corn or other gluten-free) tortillas or lettuce leaves. Pin this post. Jump to Recipe
These super easy Tacos come together within minutes. Drain cans of black beans, add Jamaican jerk spice and onions and cook for a few. Meanwhile roast some corn, shuck and make a bowl of salsa. Assemble, add some avocado and lime juice and serve.
I love to season beans differently with the various seasonings available in the many cuisines from countires and regions. These black beans are seasoned liberally with from scratch jamaican jerk seasoning. You can use premade jamaican jerk blend or other blends like cajun spice etc. Add whatever spices and herbs you have to the beans. Use other beans for variation. Toss in some chopped veggies or summer squash to cook with the beans.
These Summer Tacos are ready within 25 minutes! What are your favorite spice blends or seasoning to use with black beans?
More Tacos from the blog
- Chipotle Garlic Jackfruit Tacos
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish…
- Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe
- Jackfruit Meatballs Tacos
Jamaican Jerk Black Bean Tacos with Roasted Corn Salsa
Ingredients
Jamaican Jerk Black Beans:
- 30 oz can black beans or about 3 cups cooked
- 1 tsp oil
- 1/2 red onion, finely chopped
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp salt, depends on if the beans were salted
- 1 tsp paprika
- ½ to ¾ tsp cayenne, or use habanero
- ¼ to ½ tsp black pepper
- a good dash of cinnamon, nutmeg and all spice.
- 1 tsp or more lime juice
- 3 tbsp water
- ¼ tsp sugar or other sweetener
Roasted Corn Salsa
- 1.5 cups of corn kernels or 2 ears of corn
- 1/2 red onion, finely chopped
- 1/4 cup cilantro chopped
- salt, pepper, cayenne and lime juice to taste
Other Additions:
- Avocado
- salt, pepper, lime juice
Instructions
Jamaican Jerk Black Beans:
- Drain the black beans, wash, drain and set aside. Heat oil in a skillet over medium heat.. Add onions and cook until translucent. 4 to 5 mins.
- Add the beans, spices, herbs and water and mix well. At this point, you can add in some chopped veggies. Partially cover and simmer for 10 minutes. Stir occasionally. Taste and adjust salt and heat.
Roast the corn:
- Grill the ears of corn over a grill or gas flame until grilled to preference. Cut the kernels off the cob and use. Or Add frozen corn kernels to a heavy bottom skillet over high heat. Cook until most of the kernels have browned. Stir occasionally. 6 to 8 minutes
- Add the cooled corn to a bowl with the onions and cilantro. Add salt, pepper, cayenne and a dash of lime to taste. Add chopped tomatoes for variation.
Make the tacos:
- Heat the tortillas over direct flame to crisp some of the edges. Add a good helping of the black beans, roasted corn salsa, some avocado and a dash of lime. Serve!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa! I love this Jamaican Jerk Seasoning application. My usual is similar but a bit more soupy. I sub that instant dried lemon juice (2-4 pkts depending on how much beans) for the lime juice. My preferred way to eat these black beans is to have sticky white rice and cooked greens on the side. I add garlic, onion powder, s&p, EVOO to the greens after they are cooked but not to the point of Army drab. I like to portion these in containers for freezer meals and cook it for 5-8 mins in the microwave. Very hearty without being heavy and super satisfying. Thanks for sharing your taco idea! I will have to try that, too!
Thanks for the tip!