Sautéed Black Bean and Corn Tacos with Cilantro Lime Slaw
These vibrant tacos feature a sauté of black beans and corn topped with a refreshing cilantro lime slaw for a perfect balance of textures and flavors. This mexican-inspired tacos & burritos (vegetarian, gluten free option) ready in about 25 minutes pairs canned, drained and rinsed black beans, fresh or frozen corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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 canned, drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 minced garlic cloves
- 2 cups shredded small red cabbage
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp honey
- 6 small flour tortillas
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 cup black beans, 1 cup corn kernels, and 1 tsp ground cumin to the skillet. Cook for 5 minutes, stirring occasionally, until the beans are warmed through and the corn is slightly charred. Season with salt and black pepper to taste.
- Step 3: In a medium bowl, toss 2 cups shredded small red cabbage with 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey. Mix well to create a tangy slaw.
- Step 4: Warm 6 small flour tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
- Step 5: Assemble the tacos by spooning the black bean and corn mixture onto each tortilla, then topping with a generous amount of cilantro lime slaw. Serve immediately.
Frequently asked questions
How long does Sautéed Black Bean and Corn Tacos with Cilantro Lime Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 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 Sautéed 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 fresh or frozen corn kernels from drying out.
Can I substitute ingredients in Sautéed 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 Sautéed Black Bean and Corn Tacos with Cilantro Lime Slaw for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Black Bean and Corn Tacos with Cilantro Lime Slaw vegetarian?
Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
