Black Bean and Corn Tacos with Cilantro Lime Slaw
Vegetarian tacos filled with seasoned black beans and corn, topped with a crisp cilantro lime slaw for a fresh and flavorful bite. This mexican (vegetarian) ready in about 20 minutes pairs fresh or frozen corn kernels, divided olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup cooked or canned, drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 2 tbsp divided olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 8 small corn tortillas
- 2 cups thinly sliced green cabbage
- 1/2 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp honey
- 1 tsp divided salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup black beans, 1 cup corn kernels, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Sauté for 5-6 minutes until heated through and fragrant.
- Step 2: In a medium bowl, toss 2 cups thinly sliced green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make the slaw.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 4: Assemble tacos by dividing the black bean and corn mixture evenly among the tortillas, topping each with a generous spoonful of cilantro lime slaw. Drizzle remaining 1 tbsp olive oil over slaw if desired for extra richness and serve immediately.
Frequently asked questions
How long does Black Bean and Corn Tacos with Cilantro Lime Slaw take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Black Bean and Corn Tacos with Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen corn kernels from drying out.
Can I substitute ingredients in Black Bean and Corn Tacos with Cilantro Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Black Bean and Corn Tacos with Cilantro Lime Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Black Bean and Corn Tacos with Cilantro Lime Slaw vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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