Crispy Black Bean Tacos with Feta and Cabbage Slaw

Tacos don’t need meat. In fact, sometimes they can be much more hearty and satisfying without it. Case in point: these delicious and meatless black bean tacos. Don’t skimp here and buy pre-made hard taco shells, the fresh tortillas are cooked until crisp with the black bean filling inside them, making for a perfectly crunchy and hot taco. I think we might have overfilled ours a bit, and didn’t have much room for the slaw after the fact. Next time we’d probably make 6 or so tacos (instead of 4), and save more room in each one for the slaw. I also felt that the slaw could have a bit more flavor to it – maybe some chipotle mixed with some plain yogurt would give it a nice bite and consistency.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Makes 4 tacos (2-4 servings, depending how hungry you are). Recipe from Bon Appetit, January 2009.


1 15-ounce can black beans, drained

1/2 teaspoon ground cumin

5 teaspoons olive oil, divided

1 tablespoon fresh lime juice

2 cups coleslaw mix, or finely shredded red and/or green cabbage, and grated carrot

2 green onions, chopped

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce


Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

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