Crispy Black Bean Tacos with Lime Slaw
These crispy black bean tacos start with a clear craving:Something warm, crunchy, savory, bright, and easy enough for a weeknight.The familiar taco format stays. So do the tortillas, salsa, lime, and slaw. The filling changes, but the experience does not disappear.
Ingredients
For the tacos
- 8 small corn or flour tortillas
- 15 ounce can refried black beans or 1 can black beans drained and lightly mashed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt to taste
- 1 to 2 tablespoons olive oil
- Salsa for serving
- Hot sauce or sliced jalapeños optional
For the lime slaw
- 3 cups bagged coleslaw mix or shredded cabbage
- 2 tablespoons lime juice
- 1 tablespoon plant-based mayonnaise or olive oil
- 1/4 teaspoon salt
- 1 ripe avocado optional
Instructions
- Place the beans in a bowl. Stir in the cumin, smoked paprika, garlic powder, and a small pinch of salt.
- Spread the bean mixture over one half of each tortilla. Fold the tortillas in half and press gently.
- In a separate bowl, combine the coleslaw mix, lime juice, plant-based mayonnaise or olive oil, and salt.
- If using avocado, slice it for serving or mash it into the slaw.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the folded tacos in a single layer. Cook for 2 to 3 minutes per side, until the tortillas are crisp and lightly browned. Work in batches if needed, adding more oil to the skillet as necessary.
- Open each taco carefully and add the lime slaw.
- Serve immediately with salsa, hot sauce, or jalapeños.