Sautéed Black Bean and Corn Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 taco and burrito recipe (vegetarian, gluten free option), ready in about 25 minutes, pairs black beans, 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 rice, quinoa, or a quick salad. 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Warm 6 small flour tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
5. 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.