Chili-Spiced Black Bean and Corn Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Vibrant black bean and corn tacos seasoned with chili powder and cumin, topped with a zesty cilantro lime slaw for fresh crunch. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs canned black beans, frozen corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 can (15 oz), drained and rinsed canned black beans
• 1 cup, thawed frozen corn kernels
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 cups, finely shredded green cabbage
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 1 tsp honey

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 can (15 oz) drained and rinsed black beans and 1 cup thawed frozen corn kernels. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until heated through and fragrant.
2. Step 2: In a medium bowl, combine 2 cups finely shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, and 1 tsp honey. Toss well to make the cilantro lime slaw.
3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
4. Step 4: Assemble tacos by dividing the black bean and corn mixture evenly among the tortillas and topping each with a generous scoop of the cilantro lime slaw. Serve immediately.