Monday, April 12, 2010

Black Bean Tacos with Cilantro Slaw

I'm sorry I haven’t posted in over a week, but we took a quick trip to Lake Tahoe.  My son has been begging us for a snowboarding trip for months, but with all of our busy schedules, this was the first opportunity we had to get away.  It was a beautiful spring weekend in the snow, but I’m a little behind this week.  I have piles of laundry waiting to be folded, and I had to make a quick trip to the store after work since my cupboards were bare.  I needed something easy and quick to make for dinner, so I chose Black Bean Tacos with Cilantro Slaw.  

I don’t usually re-post recipes, but Black Bean Tacos with Cilantro Slaw has become a family favorite, and I’ve tweaked the cilantro slaw enough, I wanted to share my new recipe.   This is one of my go-to dinner recipes when I know I’m going to be busy.  But, the best thing about these tacos is the kids love them.  When the kids find out we are having Black Bean Tacos with Cilantro Slaw they are thrilled, and I’m thrilled my son is eating cabbage and enjoying it!  

Black Bean Tacos with Cilantro Slaw
Adapted from Bon Appétit  
2 14-ounce cans black beans
½ teaspoon cumin

2 teaspoons canola oil
12 6-inch corn tortillas

½ cup crumbled feta cheese

Place the black beans and cumin in a bowl and partially mash. Brush oil in a large non-stick skillet over medium high heat. Place two or three tortillas in skillet. Add ¼ cup of bean mixture in the middle of the tortilla, and cook one minute. Fold in half and cook about one minute on each side or until golden brown. Fill tacos with feta cheese and Cilantro Slaw.

Cilantro Slaw
1 16-ounce bag of coleslaw mix (I use the ready made coleslaw mix for convenience, but you could thinly slice a head of cabbage)
6 green onions, chopped (white and light green parts only)
1 bunch cilantro, chopped
Juice of 2 limes (about ¼ cup)
1 jalapeño, stemmed, seeded and minced
2 tablespoons mayonnaise
¼ teaspoon salt

Place coleslaw mix, onions and cilantro in a large bowl, set aside.  In a small bowl mix together the mayonnaise, limejuice, jalapeño and salt until smooth and creamy.  Pour the mayonnaise mixture into the coleslaw and mix well.

Click here for a printable version of the recipe.


  1. Hi Pablo, Thanks for visiting! Janice

  2. I made this last night and it was amazing! It will definitely be put into regular rotation :) Thank you for posting.

  3. Hi Anu, I'm glad you liked them! They are on my rotation too. Thanks for visiting. Janice

  4. I have loved this recipe form BA for a long time. Recently I had everything in the pantry except the corn tortillas. So here is what I did that turned out so wonderfully: mix can of corn drained with the black beans, drained. Cook with cumin and little water until soft and heated through. Pile up the slaw on a plate, add the bean/corn mixture on top. add feta, hot sauce and ta-da! corn-tortilla-less, but still yummy as heck!



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