Thursday, March 31, 2011

Crispy Black Bean Tacos

What can I say about these black bean tacos?  Well, to put it plain and simple, they're awesome.  They're refreshing, filling, inexpensive, and left me craving more...and more!  As an added bonus, they're also full of nutrition and are a great meatless option that even an everyday meat lover will enjoy.  Sure, you could probably add a little ground beef to the mix if you really wanted to in order to appease a crazed meat-addict, but really, why mess with perfection?  I can't stop thinking about these tacos.  Most definitely will be making them again soon.  And you should too! 

Crispy Black Bean Tacos


  • olive oil

  • 1 (15 oz.) can black beans (drained and rinsed)

  • 1/2 small onion thinly sliced

  • 2 garlic cloves, minced

  • 1/2 teaspoon ground cumin

  • salt and freshly ground black pepper, to taste

  • 1 Tablespoon lime juice

  • 2 cups coleslaw mix or shredded cabbage

  • 2 green onions, chopped

  • 1/3 cup fresh cilantro, chopped

  • 6 corn or flour tortillas

  • 1/3 cup crumbled feta cheese (or goat cheese)

  • lime wedges, for serving

  • hot sauce, for serving (optional)


  1. In a small bowl, mix together 2 teaspoons olive oil and the lime juice.  Add the coleslaw, green onions, and cilantro and toss to coat.  Season with salt and pepper to taste and set aside.

  2. Heat 2 teaspoons olive oil in a medium skillet over medium high heat.  While the skillet is getting hot, mash the black beans slightly with a fork, leaving them still a little chunky for texture. 

  3. When the oil is hot, add the onion and garlic and cook about 3 minutes or until the onions are translucent.  Add the black beans, cumin, and season with salt and pepper to taste.  Cook until heated through, about 3 minutes.

  4. Heat a large dry nonstick skillet over medium heat.  Add tortillas in a single layer and heat until golden brown.  Flip, and cook until the other side is golden brown as well (about 1 minute per side). 

  5. Spoon 1/4 of the bean mixture onto the crisped tortilla and top with slaw and cheese.  Serve with hot sauce and lime wedges.

*Recipe slightly adapted from this one.

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