Skip to content
🍳 Recipes

Black Bean and Corn Tacos

🕒 25 min total Prep 10 min Cook 15 min 4 servings Dinner Mexican

Quick vegetarian tacos built on a can of black beans and a can of corn, with a creamy cumin-lime slaw and avocado. Kid-friendly and pantry-driven.

Ingredients (19)

Tap an item to check it off.

Instructions (7 steps)

  1. 1

    Make the slaw dressing: stir together the mayonnaise, lime juice, 0.5 teaspoon cumin, 0.25 teaspoon salt, and sugar.

  2. 2

    Combine the coleslaw mix and green onions in a bowl, pour the dressing over, and stir to coat. Refrigerate until serving.

  3. 3

    Warm the olive oil in a skillet over medium heat. Add the onion with a pinch of salt and cook 5 minutes until soft. Add the garlic and cook 30 seconds until fragrant.

  4. 4

    Add the black beans, 1 tablespoon cumin, and chili powder; stir 30 seconds. Pour in the water, cover, and simmer 5 minutes.

  5. 5

    Uncover and mash about half the beans with a fork. Stir in the corn and heat through, 2-3 minutes. Season with the 0.25 teaspoon salt.

  6. 6

    Toast the tortillas in a dry skillet over medium heat until lightly browned on each side. Stack and cover with foil to keep warm.

  7. 7

    Build each taco with the bean-corn filling, a scoop of slaw, avocado slices, and jalapeno if using. Serve warm.