Half-and-Half Black Bean and Corn Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Vibrant tacos combining half black beans and half roasted corn, topped with a crisp cilantro-lime slaw for fresh flavor and crunch. This Mexican recipe (vegetarian), ready in about 20 minutes, pairs black beans, roasted corn kernels, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 5 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

1 cup, cooked and drained black beans
1 cup, fresh or frozen roasted corn kernels
8 small corn tortillas
2 cups, finely shredded green cabbage
1/4 cup, chopped cilantro
3 tbsp, freshly squeezed lime juice
2 tbsp mayonnaise
1/2 tsp ground cumin
1 tbsp olive oil
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a medium bowl, combine 1 cup cooked black beans and 1 cup roasted corn kernels. Season with 1/4 tsp salt and 1/8 tsp black pepper and set aside.
Step 2: In a separate bowl, mix 2 cups finely shredded green cabbage, 1/4 cup chopped cilantro, 3 tbsp lime juice, 2 tbsp mayonnaise, 1/2 tsp ground cumin, 1 tbsp olive oil, 1/2 tsp salt, and 1/8 tsp black pepper until well combined to create the cilantro-lime slaw.
Step 3: Heat a dry skillet over medium heat and warm 8 corn tortillas for about 30 seconds per side until pliable and slightly toasted.
Step 4: Divide the black bean and corn mixture evenly among the tortillas, then top each taco with a generous spoonful of the cilantro-lime slaw.
Step 5: Serve immediately for fresh, contrasting textures and flavors.