Weeknight

Black bean and corn tacos with lime slaw

Smoky black beans and skillet-charred corn tucked into warm corn tortillas, with a crunchy lime slaw that takes five minutes to mix. Dinner in half an hour, with very little to wash.

30 min · 4 servings (8 tacos)

Photo: Karen and Brad Emerson via Wikimedia Commons, CC BY 2.0 (cropped).

Allergens: None of the major allergens as written. Check tortilla labels for wheat if you avoid gluten, and skip the cheese garnish for a dairy-free plate.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 1/2 cups corn kernels, fresh or frozen and thawed
• 2 tablespoons olive oil, divided
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon kosher salt, divided
• 1/2 cup water
• 3 cups thinly sliced green cabbage
• 1 lime, zest and juice
• 1/4 cup chopped cilantro
• 8 small corn tortillas
• 1 avocado, sliced, and crumbled cotija or queso fresco (optional), for serving

Method

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the corn in an even layer and leave it alone for 3 to 4 minutes, until some kernels are browned. Stir and cook 1 minute more, then tip the corn into a bowl.
2. Lower the heat to medium and add the remaining tablespoon of oil and the onion. Cook 4 to 5 minutes, stirring, until soft. Add the garlic, cumin, and smoked paprika and stir for 30 seconds, until fragrant.
3. Add the black beans, 1/2 teaspoon salt, and the water. Simmer 5 minutes, mashing about a third of the beans with the back of a spoon so the mixture holds together. Stir the corn back in and keep warm over low heat.
4. While the beans simmer, toss the cabbage with the lime zest, lime juice, cilantro, and remaining 1/4 teaspoon salt. Let it sit so the cabbage softens slightly.
5. Warm the tortillas one at a time in a dry skillet over medium-high heat, about 30 seconds per side, and stack them in a clean towel so they stay soft.
6. Fill each tortilla with a spoonful of beans, a handful of slaw, and avocado or cheese if using. Serve right away.

Storage

Keep the bean filling and slaw in separate covered containers in the refrigerator for up to 3 days. Rewarm the beans with a splash of water. The slaw gets softer by day two but still tastes good.

Kitchen notes

The trick to good charred corn is patience: a hot pan and no stirring for the first few minutes. Frozen corn works well here as long as it is thawed and patted dry, otherwise it steams instead of browning.

Mashing part of the beans gives the filling a creamy body that stays in the tortilla instead of rolling out the sides. If you like more heat, add a minced jalapeño with the onion or a pinch of chipotle powder with the spices.

For a bowl instead of tacos, spoon the beans and slaw over rice or quinoa and break a few tortilla chips over the top.

Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.

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