Tex-Mex Black Bean and Corn Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with smoky black beans and sweet corn, topped with a crisp cilantro lime slaw for a vibrant Tex-Mex taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs corn kernels (fresh or frozen), olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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.

★ 4.3 (8 ratings) Prep: 15 min Cook: 10 min Serves 3 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup black beans, 3/4 cup corn kernels, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Sauté for 5-6 minutes until heated through and fragrant.
  2. Step 2: In a medium bowl, combine 1 cup thinly sliced green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 finely chopped small jalapeño. Toss well to create the cilantro lime slaw.
  3. Step 3: Warm 6 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
  4. Step 4: To assemble, place 2-3 tbsp of the black bean and corn mixture onto each tortilla, then top with a generous spoonful of cilantro lime slaw.
  5. Step 5: Serve immediately with lime wedges if desired.

Frequently asked questions

How long does 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 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 olive oil from drying out.

Can I substitute ingredients in 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 Tex-Mex Black Bean and Corn Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 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.

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