Mexican-Style Black Bean and Corn Street Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Soft corn tortillas filled with smoky black beans, sweet corn, and topped with a fresh cilantro lime slaw for vibrant street taco flavors. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs corn tortillas, canned black beans, drained and rinsed, fresh corn kernels 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.

Ingredients

• 8 small corn tortillas
• 1 1/2 cups canned black beans, drained and rinsed
• 1 cup fresh corn kernels
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup red cabbage, thinly sliced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup sour cream
• 1 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups black beans, 1 cup fresh corn kernels, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 5-6 minutes, stirring occasionally, until the beans are heated through and slightly browned.
2. Step 2: In a bowl, mix 1 cup thinly sliced red cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/4 cup sour cream, 1 tsp salt, and 1/4 tsp black pepper to create a tangy slaw.
3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
4. Step 4: Assemble the tacos by spooning the black bean and corn mixture evenly onto each tortilla and topping with a generous amount of the cilantro lime slaw. Serve immediately.