Zesty Corn and Black Bean Tacos with Cilantro Lime Slaw

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

Bright and flavorful vegetarian tacos filled with seasoned corn and black beans, topped with a crisp cilantro lime slaw. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs corn kernels, black beans, 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups corn kernels, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt. Sauté for 5-6 minutes until corn is slightly charred and fragrant. Stir in 1 can drained and rinsed black beans and cook for 2 more minutes until heated through.
  2. Step 2: In a medium bowl, combine 1 cup shredded red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1/4 cup plain Greek yogurt. Toss to create a creamy cilantro lime slaw.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Divide the corn and black bean mixture evenly among tortillas, then top with a generous spoonful of the cilantro lime slaw and scatter 2 thinly sliced green onions over all. Serve immediately.

Frequently asked questions

How long does Zesty Corn and Black Bean 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 Zesty 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 corn kernels from drying out.

Can I substitute ingredients in Zesty 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 Zesty 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 Zesty 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.

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