Sweet Corn and Black Bean Tacos with Cilantro-Lime Slaw
Soft corn tortillas filled with a hearty three quarters portion of spiced black beans and sweet corn, topped with a refreshing cilantro-lime slaw. This mexican-inspired mexican (vegetarian) ready in about 20 minutes pairs small corn tortillas, fresh or frozen corn kernels, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 8 small corn tortillas
- 1 1/2 cups cooked (or canned, drained and rinsed) black beans
- 1 1/2 cups fresh or frozen corn kernels
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 cup finely shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 2 tbsp mayonnaise
- 1 tsp honey
- 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 1/2 cups black beans, 1 1/2 cups corn kernels, 1 tsp ground cumin, and 1 tsp chili powder. Cook for 5-6 minutes, stirring occasionally, until the mixture is heated through and fragrant.
- Step 2: In a medium bowl, combine 1 cup finely shredded red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to make the cilantro-lime slaw.
- Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 4: Divide the black bean and corn mixture evenly among the tortillas, filling three quarters of each tortilla. Top with a generous spoonful of the cilantro-lime slaw and serve immediately.
Frequently asked questions
How long does Sweet Corn and Black Bean Tacos with Cilantro-Lime Slaw take to make?
Total time is about 20 minutes (10 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 Sweet Corn and Black Bean 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 small corn tortillas from drying out.
Can I substitute ingredients in Sweet Corn and Black Bean 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 Sweet Corn and Black Bean 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 Sweet Corn and Black Bean 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.
