East San Jose Black Bean and Corn Tacos with Cilantro Lime Slaw
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 tacos & burritos (vegetarian) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, fresh or frozen 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- 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.
- Step 6: Serve the tacos immediately with lime wedges if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does East San Jose Black Bean and Corn Tacos with Cilantro Lime Slaw take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover East San Jose Black Bean and Corn Tacos with Cilantro Lime Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh or frozen corn kernels from drying out.
Can I substitute ingredients in East San Jose Black Bean and Corn Tacos with Cilantro Lime Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale East San Jose Black Bean and Corn Tacos with Cilantro Lime Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is East San Jose Black Bean and Corn Tacos with Cilantro Lime Slaw vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
