East San Jose Black Bean and Corn Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Soft corn tortillas filled with smoky black beans, sweet corn, and a crisp cilantro lime slaw for a bright, satisfying taco inspired by the heart of San Jose. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 25 minutes, pairs black beans, corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed black beans
• 1 cup fresh or frozen corn kernels
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1 small seeded and finely chopped (optional) jalapeño

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup corn kernels and sauté for 3-4 minutes until slightly charred and tender.
2. Step 2: Stir in 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until heated through, stirring occasionally.
3. Step 3: In a medium bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1 small finely chopped jalapeño if using. Toss well to make the slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: To assemble, divide the black bean and corn mixture evenly among the tortillas, then top with a generous scoop of cilantro lime slaw.
6. Step 6: Serve the tacos immediately with lime wedges if desired.