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
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.
Equipment for this recipe
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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.
