Black Bean and Corn Tacos

Black Bean and Corn Tacos

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Adjust Servings:
8 small Corn or Flour Tortillas
1 Tablespoon Oil (Avocado or Olive)
0.5 cup, diced Red Onion
2 teaspoons Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Sea Salt
30 ounces (two 15 ounce cans) Black Beans
2 cups (I use fire roasted) Frozen Corn
1.5 cup Salsa
Cabbage Slaw
3 cups, thinly sliced Green Cabbage
0.5 cup, thinly sliced Red Onion
0.25 cup, chopped Fresh Cilantro
1 juicy Lime
3 Tablespoons Vegan Mayonnaise
0.5 teaspoon Sea Salt
0.25 teaspoon Cayenne Pepper
1 teaspoon Agave/Maple Syrup
Fresh Cilantro
Fresh Lime Juice

Black Bean and Corn Tacos

  • 30 minutes
  • Serves 4
  • Medium


  • Cabbage Slaw

  • Garnish



Spiced black bean and corn tacos with a cabbage and red onion slaw!

We love easy to make and mega flavorful comfort foods. Tacos are high up on that list.

I always have canned black beans and frozen corn on hand and they are so good together!

With some latin spices like cumin, chili powder and salsa, this dish comes to life and quickly as well.

The tangy, sweet and slightly spicy cabbage slaw is the perfect addition to these tacos.

It adds crunch, flavor and a cool aspect to the hot bean and corn filling.

Though black bean and corn tacos are not traditional, they are a great vegetarian option for the typical meat variety.

I am using canned black beans in this recipe for convenience but you can also use dry!

For dry black beans, simply soak them in filtered water overnight then drain, rinse and add them to a large bot with fresh water.

The beans simmer on medium-low heat for 1 hour or until they reach desired doneness.

For added flavor you can simmer the beans with whole garlic cloves and a couple of bay leaves.

Frozen corn is my go-to. In this recipe I am using fire roasted frozen corn but any frozen or fresh will do!

I am not a fan of canned so I would stay away from those as they have added sodium and a “canned taste”.

When buying corn, be sure to buy organic to avoid genetically modified (GMO) corn.

Let’s talk spices! The combination of cumin and chili powder work so well in these black bean and corn tacos. It adds flavor and a smokey aspect.

These tacos are highly addictive and I recommend making a large batch of both the bean and corn mixture and the slaw.

Both hold up in the refrigerator really well for up to 3 days!


Craving more taco recipes? Check out all of the taco recipes on my site!





Make The Cabbage Slaw

Cut the green cabbage in half and discard the outer layer.

Wash and dry the green cabbage then thinly slice into strips and move to a large bowl.

Peel and thinly slice the red onion and add to the sliced cabbage.

Wash, dry and roughly chop the cilantro and add to the bowl.

Now, add the vegan mayonnaise, sea salt, cayenne pepper, agave or maple syrup and the juice of 1 lime.

Toss well then cover and refrigerate until ready to eat.

Allowing the slaw to rest in the refrigerator will soften the cabbage and flavor to develop.


Make The Black Ban & Corn Filling

Measure out the frozen corn and allow it to thaw while you prep the other ingredients.

Drain and rinse 2 cans of black beans well.

Peel and dice the red onion.

Heat a large skillet on high heat then add the oil.

Once the oil is hot, add the diced onion and sauté on medium heat for a couple of minutes.

Next, add the chili powder, cumin and sea salt. Allow the spices to bloom in the hot oil for about 1 minute while stirring.

Add the drained and rinsed black beans and the frozen corn.

On medium heat, allow the beans and corn to heat through, stirring occasionally.

Lastly, add the salsa and stir to combine.

Turn off the heat and grab a spoon to give the mix a taste.

Adjust seasoning, if needed.


Heat The Tortillas

If you have gas stove, I recommend heating and charring the tortillas over the open flame (on medium-low heat) and turning them frequently with tongs.

You can also heat them in the oven at 350°F for 5 minutes on a baking sheet or directly on the racks.


Build The Tacos

Start with the warmed tacos then add some of the black bean and corn filling and top with some of the cabbage slaw, fresh cilantro, fresh squeeze of lime and a few cubes of avocado.


How To Store Leftovers

This dish makes for great leftovers as the flavors develop more overnight!

Store the black bean and corn filling separately from the slaw, tortillas, and the garnishes.

When you are ready to eat, heat the black bean and corn filling on the stove or in the microwave, toast the tortillas in an oven, a dry skillet or in the microwave then build the tacos and add the chilled slaw on top.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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5 Comments Hide Comments

Hi there! I love this recipe idea, thank you for sharing it. I’ve been trying to incorporate more plant-based meals into my diet, and these black bean and corn tacos sound delicious. I’m curious if you have any suggestions for toppings or sauces to go with them? Thanks again for the inspiration!

Hi Sayeed, these tacos don’t need much esle since the slaw has a lot of flavor an texture. A simple avocado crema (mashed avocado & lime juice) would work well if you need a “saucy” aspect.

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