Half-and-Half Black Bean and Corn Tacos with Cilantro-Lime Slaw
Vibrant tacos combining half black beans and half roasted corn, topped with a crisp cilantro-lime slaw for fresh flavor and crunch. This mexican-inspired tacos & burritos (vegetarian) ready in about 20 minutes pairs cooked and drained black beans, fresh or frozen roasted corn kernels, small 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.
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
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.
Frequently asked questions
How long does Half-and-Half Black Bean and Corn Tacos with Cilantro-Lime Slaw take to make?
Total time is about 20 minutes (15 min prep + 5 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 Half-and-Half 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 small corn tortillas from drying out.
Can I substitute ingredients in Half-and-Half 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 Half-and-Half 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 Half-and-Half 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.
Related recipes
Chili-Spiced Sweet Potato and Black Bean Tacos
Half-Servings Black Bean and Corn Tacos with Cilantro Lime Slaw
Crisped Plantain and Black Bean Tacos with Pico de Gallo
Half-Baked Sweet Potato and Black Bean Tacos with Cilantro Lime Slaw
Mexican-Style Black Bean Tacos with Avocado Crema
Arcade-Style Spicy Black Bean Tacos
