Fire-Roasted Corn and Black Bean Tacos with Cilantro Lime Slaw
Smoky fire-roasted corn and black beans tucked into warm tortillas with a zesty cilantro lime slaw for a vibrant summer taco experience. This mexican-inspired tacos & burritos (vegan option) ready in about 30 minutes pairs ears, husked fresh corn on the cob, (15 oz), drained and rinsed black beans, head, thinly sliced small red cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 3 ears, husked fresh corn on the cob
- 1 can (15 oz), drained and rinsed black beans
- 1/4 head, thinly sliced small red cabbage
- 1/2 cup, chopped fresh cilantro
- 3 tbsp lime juice
- 1/4 cup mayonnaise
- 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 3/4 tsp, divided salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 tbsp olive oil
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat (around 400°F). Brush 3 husked ears of fresh corn with 1 tbsp olive oil. Place directly on the grill and cook for 10-12 minutes, turning every 3 minutes until charred and tender. Remove from heat and let cool slightly.
- Step 2: Once cooled, cut the kernels off the 3 grilled corn cobs and transfer to a large bowl. Add 1 can (15 oz) drained and rinsed black beans to the bowl.
- Step 3: In a separate bowl, combine 1/4 thinly sliced small red cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup mayonnaise, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to create the cilantro lime slaw.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and warm.
- Step 5: To assemble, spoon the grilled corn and black bean mixture evenly onto each tortilla, then top with a generous scoop of the cilantro lime slaw. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Fire-Roasted Corn and Black Bean Tacos with Cilantro Lime Slaw take to make?
Total time is about 30 minutes (15 min prep + 15 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 Fire-Roasted Corn and Black Bean 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 chopped fresh cilantro from drying out.
Can I substitute ingredients in Fire-Roasted Corn and Black Bean 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 Fire-Roasted Corn and Black Bean 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 Fire-Roasted Corn and Black Bean Tacos with Cilantro Lime Slaw vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
