Spicy Regional Black Bean and Corn Tacos with Cilantro Lime Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Vibrant black bean and corn tacos with a spicy kick, topped with a crisp cilantro lime slaw for a refreshing contrast. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz), 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 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1/4 cup finely diced red onion and 1 minced jalapeño; sauté for 2 minutes until softened.
  2. Step 2: Add 1 can (15 oz) drained black beans, 1 cup corn kernels, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp chili powder; cook for 5 minutes, stirring occasionally until heated through and fragrant.
  3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, 1 tsp honey, and 1/2 tsp salt; toss until well mixed for the cilantro lime slaw.
  4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
  5. Step 5: Assemble tacos by spooning the black bean and corn mixture into each tortilla, topping with the cilantro lime slaw before serving.

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Frequently asked questions

How long does Spicy Regional 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 Spicy Regional 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 Spicy Regional 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 Spicy Regional 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 Spicy Regional 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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