Black Beans and Charred Corn with Tortillas
In the UK: Black Beans and Charred Sweetcorn with Tortillas
- 20 mintotal time
- $1.89£1.67a serving
- 620591calories
- 17 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Pan-charred sweetcorn and black beans with garlic, mild chili and lime mayo, spooned into warm soft tortillas.
Ingredients
Serves 4.
- 2¾ cups frozen corn
- 2 garlic cloves, finely chopped
- ½ bunch green onions, thinly sliced, white and green parts kept apart
- 2 (15 oz) cans black beans, drained and rinsed
- 2 limes
- 2 oz mayonnaise
- 1 avocado
- 12 corn tortillas
- ¼ bunch cilantro, chopped
- 2 tbsp vegetable oil
- 1 tsp chili powder (mild blend)
- salt, to taste
Contains: egg, mustard. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large frying pan on high heat. Add the corn and cook without stirring for 3 minutes, then stir and cook for 3–4 minutes more, until charred in places and steaming hot.
- Add the garlic, the white parts of the green onions and the chili powder and stir for 30 seconds, then add the black beans and 3 tablespoons of water and cook for 2 minutes until hot. Season with salt and take off the heat.
- Meanwhile, mix the mayonnaise with the juice of 1 lime and cut the other lime into wedges. Halve, stone and slice the avocado.
- Wrap the corn tortillas in a damp tea towel and microwave for 1 minute. Stir the lime mayo through the beans and serve in the warm tortillas with the avocado, the sliced green tops, the cilantro and lime wedges.
Leftovers: The bean mixture without the mayo keeps in the fridge for 2 days; reheat until piping hot.
Ingredients
Serves 4.
- 400 g frozen sweetcorn
- 2 garlic cloves, finely chopped
- ½ bunch spring onions, thinly sliced, white and green parts kept apart
- 2 × 400 g tins black beans, drained and rinsed
- 2 limes
- 60 g mayonnaise
- 1 avocado
- 12 corn tortillas
- ¼ bunch coriander, chopped
- 2 tbsp vegetable oil
- 1 tsp mild chilli powder
- salt, to taste
Contains: egg, mustard. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Heat the vegetable oil in a large frying pan on high heat. Add the sweetcorn and cook without stirring for 3 minutes, then stir and cook for 3–4 minutes more, until charred in places and steaming hot.
- Add the garlic, the white parts of the spring onions and the chilli powder and stir for 30 seconds, then add the black beans and 3 tablespoons of water and cook for 2 minutes until hot. Season with salt and take off the heat.
- Meanwhile, mix the mayonnaise with the juice of 1 lime and cut the other lime into wedges. Halve, stone and slice the avocado.
- Wrap the corn tortillas in a damp tea towel and microwave for 1 minute. Stir the lime mayo through the beans and serve in the warm tortillas with the avocado, the sliced green tops, the coriander and lime wedges.
Leftovers: The bean mixture without the mayo keeps in the fridge for 2 days; reheat until piping hot.
Nutrition per serving
| Calories | 620 |
|---|---|
| Protein | 17 g |
| Carbohydrate | 84 g |
| Fat | 28 g |
| Sodium | 418 mg |
| Calories | 591 |
|---|---|
| Protein | 17 g |
| Carbohydrate | 66 g |
| Fat | 30 g |
| Sodium | 347 mg |
Worked out from the ingredients, 388 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.89 a serving in the US (range $1.45–$2.51) and £1.67 in the UK (range £1.28–£2.21). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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