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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 tacos & burritos (vegetarian) ready in about 25 minutes pairs thawed frozen corn kernels, olive oil, chili powder 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Chili-Spiced Black Bean and Corn Tacos with Cilantro Lime Slaw take to make?

Total time is about 25 minutes (15 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 Chili-Spiced 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 thawed frozen corn kernels from drying out.

Can I substitute ingredients in Chili-Spiced 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 Chili-Spiced 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 Chili-Spiced 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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