Flavorful Spicy Black Bean and Corn Tacos with Cabbage Slaw
Table of Contents
Getting Inspired By Laziness
It all started on a lazy Sunday afternoon when I found myself craving something that could shake up the usual weekend routine. You know those days when you want something flavorful but don’t feel like spending hours in the kitchen? That was me, staring at my pantry, hoping for some inspiration to strike. As I scanned the shelves, I noticed a few trusty cans of black beans and a bag of frozen corn—staples that I always keep on hand but hadn’t touched in a while. The idea of making tacos hit me like a bolt of lightning. But not just any tacos; I wanted something that packed a punch, something that would bring that much-needed excitement to an otherwise quiet day.
Making Spicy Black Bean and Corn Tacos
I decided to experiment with what I had. I began by sautéing some red onion with a generous sprinkle of chili powder and cumin, letting the spices bloom in the pan. The aroma alone was enough to get my taste buds dancing. I added the black beans and corn, stirring in a bit of salsa for that extra zing. As the filling came together, I knew I was onto something special. But tacos need a balance, right? Something to contrast the heat and richness of the beans. That’s when I decided to whip up a quick cabbage slaw with a tangy, slightly sweet dressing that would bring everything together. The crispness of the cabbage, the creaminess of the vegan mayo, and the hint of cayenne added the perfect touch.
When I finally assembled the tacos, I could hardly wait to take a bite. The combination of spicy black beans, sweet corn, and that refreshing cabbage slaw was exactly what I needed. It was like a fiesta in every bite! The best part? These tacos were easy to make but tasted like I had put in way more effort. Since that day, these Spicy Black Bean and Corn Tacos have become a regular in my meal rotation—perfect for when I want something quick, delicious, and satisfying. And now, I’m thrilled to share this recipe with you, hoping it brings as much joy to your table as it does to mine.
h
Chef’s Notes – Spicy Black Bean and Corn Tacos
- Rest the Slaw: Letting the slaw sit in the refrigerator for at least 10 minutes allows the flavors to meld together beautifully. It’s a simple step that makes a big difference.
- Char the Tortillas: Heating the tortillas in an open flame adds a wonderful smoky flavor that enhances the overall taste of the tacos. Just be sure to keep an eye on them to avoid burning.
- Balance the Heat: If the tacos turn out too spicy for your liking, a dollop of sour cream or avocado can help mellow the heat while adding creaminess.
- Add Extra Toppings: Feel free to get creative with toppings! Pickled jalapeños, shredded cheese, or even a drizzle of hot sauce can elevate the tacos to the next level.
- Serve with Sides: Pair these Spicy Black Bean and Corn Tacos with a side of Mexican rice or refried beans to create a more filling meal.
Spicy Black Bean & Corn Tacos
Dive into these vibrant and zesty Spicy Black Bean & Corn Tacos! Packed with protein-rich black beans, sweet corn, and a tangy cabbage slaw, these tacos are a delightful explosion of flavors and textures. Perfect for a quick weeknight dinner or a fun weekend meal, these tacos are sure to become a family favorite. Easy to make and bursting with flavor, you won’t believe how simple it is to whip up this delicious dish!
4
tacos20
minutes10
minutes350
kcal10
minutes40
minutesKeep the screen of your device on
Ingredients
- Tortillas
8 small corn tortillas or flour tortillas
- Black Bean & Corn Filling
1 tablespoon olive oil or avocado oil
1/2 cup finely chopped red onion
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
2 cans black beans, drained and rinsed
2 cups frozen corn (fire-roasted preferred)
1 1/2 cups salsa (your choice of heat level)
- Cabbage Slaw
3 cups thinly sliced green cabbage
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
3 tablespoons vegan mayonnaise
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1 teaspoon agave syrup or maple syrup
- Garnish
Fresh cilantro leaves
Sliced avocado
Fresh lime juice
Directions
- Slice the green cabbage thinly and place it in a large bowl. Add the thinly sliced red onion. Add chopped cilantro, vegan mayonnaise, sea salt, cayenne pepper, agave syrup, and lime juice to the bowl. Toss everything well to combine. Cover and refrigerate for at least 10 minutes to let the flavors meld.
- Allow the frozen corn to thaw while you prepare other ingredients. Drain and rinse the black beans. Heat olive oil in a large nonstick pan over medium heat. Add diced red onion and sauté for about 2 minutes until softened. Stir in chili powder, cumin, and sea salt; cook for another minute to bloom the spices. Add the black beans and thawed corn to the pan. Cook for about 5 minutes until heated through, stirring occasionally. Stir in the salsa and cook for an additional 2 minutes. Taste and adjust seasoning if necessary.
- Heat tortillas directly over the flame on medium-low heat until slightly charred, turning frequently with tongs. Alternatively, heat tortillas in a preheated oven at 350°F for about 5 minutes on a baking sheet or directly on the oven racks.
- Place warmed tortillas on a serving plate. Spoon some of the black bean and corn filling onto each tortilla. Top with a generous amount of cabbage slaw. Garnish with fresh cilantro leaves, avocado slices, and a squeeze of fresh lime juice.
- Store the black bean and corn filling separately from the slaw and tortillas in airtight containers in the refrigerator for up to 3 days. Reheat filling before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 700mg
- Potassium: 600mg
- Carbohydrates: 50g
- Fiber: 10g
- Sugar: 6g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 40mg
- Calcium: 10mg
- Iron: 20mg
Sichuan Chili Oil
Cooks in 135 minutesDifficulty: EasyDive into the heart of Sichuan cuisine with this authentic Sichuan Chili Oil recipe! Perfect for enhancing your favorite dishes, this chili oil brings the vibrant heat and aroma that’s essential in many Chinese dishes. Whether you’re drizzling it over Mapo Tofu or spicing up a simple stir-fry, this homemade chili oil is a game-changer for any spicy food aficionado.
Quick Veggie Tacos
Cooks in 20 minutesDifficulty: EasyDive into these Quick Veggie Tacos, bursting with flavor and ready in just 20 minutes! Perfect for a speedy weeknight dinner, these tacos feature sautéed vegetables and black beans, topped with fresh salsa, creamy guacamole, and a sprinkle of cilantro. A delightful, healthy meal that’s sure to impress!
FAQs – Spicy Black Bean and Corn Tacos
Can I use canned corn instead of frozen?
Yes, you can use canned corn, but make sure to drain and rinse it well before adding it to the pan.
What if I don’t have red onion?
You can substitute with yellow onion or shallots. They will provide a slightly different flavor but work just as well.
How can I make these Spicy Black Bean and Corn Tacos spicier?
You can increase the amount of cayenne pepper in the slaw or use a spicier salsa. Adding fresh jalapeños or a dash of hot sauce to the filling is also a great way to boost the heat for these Spicy Black Bean and Corn Tacos.
Is there a way to make the tacos gluten-free?
Yes, simply use gluten-free tortillas to make this recipe suitable for gluten-free diets.
Can I make the filling ahead of time?
Absolutely! The black bean and corn filling can be made ahead and stored in the refrigerator for up to three days. Reheat before assembling the tacos.
