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These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions.

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos

Taco night just got a whole lot easier with these Corn Salad & Bean Tacos! The corn salad is creamy and has the perfect amount of spice. The beans are simple but flavor-packed. It is a winning combo that makes for a perfect taco. Ready in just 30 minutes!

Step One: Prep the Beans

Making the beans for these tacos is SUPER easy. And, as long as you use a great taco seasoning, they will have so much flavor! I personally love the taco seasoning from Trader Joe’s – it’s organic and has the perfect amount of spice.

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos

Heat some avocado oil in a skillet and add 2 cans of pinto beans – that have been drained & rinsed. Add the taco seasoning and 1/2 cup of water. Bring to a boil, lower the heat and simmer for 10 minutes. If the beans start to dry out, you can add a little more water.

The beans should be slightly saucy when they are done. Add some lime juice and a pinch of chopped cilantro before serving. And that’s all you need for the beans – super easy!

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos

Step Two: Make Mexican Corn Salad

This corn salad is addicting! I might have eaten a few spoonfuls while I was waiting for the beans to finish.

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos

Here is what you need to make the salad:

Add everything to a bowl and mix to combine. I like to taste and adjust the seasonings as needed. Sometimes you might need a little extra lime juice or salt. Make it to your liking!

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos

Step Three: Assemble

To assemble the tacos, start with some warm corn tortillas. I like to warm mine over an open flame, but you can also heat them in a skillet.

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos

Layer each tortilla with chopped romaine, corn salad, beans, pickled onions and a little more chopped cilantro. Make sure to have lots of lime wedges on the side and some hot sauce, if you like it spicy.

These tacos are quick, easy and so freaking tasty. If you have leftovers you can also make them into a taco salad!

These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos

Corn Salad & Bean Tacos

Servings: 8 tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions.
5 from 3 ratings

Ingredients

FOR THE BEANS

FOR THE CORN SALAD

FOR THE TACOS

  • 8 corn tortillas heated
  • 1 head romaine chopped
  • pickled onions optional, for serving
  • lime wedges, cilantro, hot sauce optional, for serving

Equipment

Instructions
 

  • If making the pickled onions, prep them ahead of time and set aside.
  • Heat the oil in a skillet and add the beans, taco seasoning and 1/2 cup of water. Bring to a boil, lower the heat and simmer for 10 minutes. If the beans start to dry out, you can add a little more water. Right before serving, add lime juice and a pinch of cilantro.
  • Meanwhile, combine all of the corn salad ingredients in a bowl and toss to combine. Taste and adjust the seasonings as needed. Set aside.
  • To assemble, layer each warm tortilla with romaine, corn salad, beans, pickled onions and more cilantro. Serve with lime wedges on the side.

Video

Notes

  • You can use all vegan mayo or all vegan yogurt in the corn salad if you only have one or the other. 
Calories: 248kcal, Carbohydrates: 40g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 823mg, Potassium: 610mg, Fiber: 10g, Sugar: 5g, Iron: 3mg
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Corn Salad & Bean Tacos are simple, vegan & delicious. Ready in 30 minutes and served with a Mexican corn salad, beans & pickled onions | ThisSavoryVegan.com #thissavoryvegan #vegantacos #beantacos