Spicy Vegan Black Bean and Corn Tacos with Cilantro-Lime Slaw

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 recipe, 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 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
• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Warm 8 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
5. 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.