Spicy Tex-Mex Black Bean and Corn Tacos with Cilantro Lime Slaw
Zesty black bean and corn tacos topped with a crisp cilantro lime slaw, perfect for a vibrant vegetarian meal with a Texan twist. This mexican-inspired vegetarian (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.
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 cup plain Greek yogurt
- 1 tsp honey
- 1 small, seeded and minced jalapeño
- 2 tbsp finely diced red onion
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 3-4 minutes until tender and lightly charred. Add 1 can drained black beans, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Cook, stirring occasionally, for 5 minutes until heated through and fragrant.
- Step 2: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup plain Greek yogurt, 1 tsp honey, 1 small minced jalapeño, and 2 tbsp finely diced red onion. Toss until the slaw is evenly coated and crisp.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 4: To assemble, divide the black bean and corn filling evenly among the tortillas, then top each with a generous scoop of the cilantro lime slaw. Serve immediately for a fresh, spicy taco experience.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Tex-Mex 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 Tex-Mex 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 Tex-Mex 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 Tex-Mex 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 Tex-Mex 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.
