Go Back
–+ servings
Vegan Corn and black bean tacos with slaw and tomatoes.

Vegan Black Bean Tacos (with corn and slaw)

Servings: 4 servings
Author: Tracy Halasz

Ingredients

Black Bean and Corn Filling

  • 4 cobs sweet corn on the cob, cut off
  • 1 teaspoon oil (optional)
  • 1 clove garlic, crushed
  • ¼ cup onion, medium dice
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin
  • 1 can black beans
  • 1 lime, juice
  • 1 handful cilantro, chopped
  • S&P
  • 1 pinch hot pepper flakes, to taste

Coleslaw

  • 1-2 cups slaw mix or shredded cabbage
  • 2 tablespoons vegenaise (vegan mayo)
  • 3-4 tablespoons pickle juice, fresh lemon juice or vinegar
  • ½ teaspoon coarse black pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon maple syrup (optional)
  • 2 tablespoons sunflower seeds (optional)

Guacamole

  • 2 avocados, mashed
  • 2 tablespoons red onion, diced
  • 1 handful cilantro chopped
  • 1 teaspoon chipotle tobasco
  • ½ - 1 lime, juiced
  • salt, to taste

Garnish

  • 1 cup cherry tomatoes, halves
  • 4-6 tortillas, dry toast

Instructions

Corn Filling

  • Steam the corn, let it cool then cut the niblets off the cob. Or if using frozen corn, defrost it.
  • Add 1 teaspoon of oil to a cast iron skillet and warm until shimmering.
  • Add the corn, cracked black pepper and crushed fresh garlic - stir the corn until heated through and slightly charred. Transfer to a bowl - use the skillet for the black beans next.

Black Beans

  • Warm 1 tablespoon of oil in a skillet, add the onions and minced garlic. Cook until soft and fragrant.
  • Add the cumin, black beans, lime juice, cilantro, S&P, and a sprinkle of hot pepper flakes stirring until incorporated and warmed through.

Make the Slaw

  • Mix all coleslaw dressing ingredients together in a medium serving dish. Add maple syrup if the slaw is too sour.
  • Toss with shredded cabbage. Sprinkle with toasted sunflower seeds for extra crunch (optional).

Make the Guacamole

  • Gently mash the avocado with the back of a fork (I leave mine pretty chunky).
  • Add the minced onions, cilantro, salt, lime juice, and a splash of Chipotle Tabasco. Taste and adjust seasoning as required.

Putting it All Together

  • Warm tortillas in a dry pan over medium high heat.
  • Add a scoop of corn and black beans, top with tomatoes, guacamole, and slaw.