Spicy Vegan Black Bean and Corn Tacos with Cilantro-Lime Slaw
Bright and spicy black bean and corn tacos topped with a crunchy cilantro-lime cabbage slaw for a fresh vegan street food experience. This mexican-inspired vegan (vegan) 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.
Ingredients
- 1 can (15 oz), drained and rinsed black beans
- 1 cup fresh or frozen corn kernels
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 head, thinly sliced small red cabbage
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 cup, finely diced small red onion
- 8 small corn tortillas
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 3 minutes until slightly charred.
- Step 2: Add 1 can drained and rinsed black beans, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 5 minutes, stirring occasionally, until warmed through and fragrant.
- Step 3: In a medium bowl, combine 1/4 head thinly sliced red cabbage, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and 2 tbsp fresh lime juice. Toss well to make the slaw.
- Step 4: Warm 8 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
- Step 5: Assemble tacos by spooning the black bean and corn mixture evenly among the tortillas, then topping each with a generous amount of cilantro-lime slaw before serving.
Frequently asked questions
How long does Spicy Vegan 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 Vegan 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 Vegan 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 Vegan 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 Vegan Black Bean and Corn Tacos with Cilantro-Lime Slaw vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
