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 (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. 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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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