Crispy Black Bean Tacos with Feta Cabbage Slaw
Elevate taco night with these Crispy Black Bean Tacos with Feta Cabbage Slaw—an irresistible fusion of hearty black beans, zesty spices, and a tangy, creamy slaw. Perfectly spiced black beans are tucked into golden, pan-crisped corn tortillas, delivering a satisfying crunch with every bite. The real showstopper is the vibrant purple cabbage slaw, tossed with crumbled feta, fresh cilantro, lime juice, and a touch of mayonnaise for a refreshing contrast. Top it off with pickled jalapeños or creamy avocado slices for an extra burst of flavor! Ready in just 30 minutes, this vegetarian taco recipe is quick, easy, and guaranteed to impress. Perfect for busy weeknights or casual gatherings, these tacos are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Black beans (canned, drained and rinsed)
- 8 pieces Corn tortillas
- 2 cups Shredded purple cabbage
- 0.5 cups Feta cheese, crumbled
- 0.25 cups Fresh cilantro, chopped
- 2 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Mayonnaise
- 0.25 cups Avocado oil (or vegetable oil)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pickled jalapeño slices (optional, for topping)
- 1 piece Avocado (optional, sliced for garnish)
Instructions
In a medium mixing bowl, combine the drained black beans, ground cumin, smoked paprika, salt, and black pepper. Mash the beans lightly with a fork, leaving some texture intact.
Prepare the cabbage slaw by adding shredded cabbage, feta cheese, chopped cilantro, lime juice, and mayonnaise to a separate bowl. Mix well until the slaw is evenly coated. Set aside.
Heat a large skillet over medium heat and add 1-2 teaspoons of avocado oil. Once hot, place a tortilla in the skillet and add about 2-3 tablespoons of the black bean mixture to one half of the tortilla. Fold the tortilla over to form a taco shape.
Cook the taco for 2-3 minutes on each side, pressing gently with a spatula, until the tortilla is golden and crispy. Repeat with the remaining tortillas and black bean mixture, adding more oil to the skillet as needed.
Once all the tacos are cooked, fill them with a generous scoop of the feta cabbage slaw.
Top each taco with optional garnishes like pickled jalapeño slices or avocado slices if desired.
Serve immediately while the tacos are hot and crisp. Enjoy your Crispy Black Bean Tacos with Feta Cabbage Slaw!
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 3.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
