Smashed Black Bean Tacos with Creamy Slaw and Smoky Red Pepper Crema

These smashed black bean tacos are a flavor-packed twist on classic tacos. Simmered with Tex-Mex spices and smashed until smooth, the black beans become rich and creamy, then are stuffed into warm tortillas. Topped with a tangy cilantro slaw, quick-pickled onions, Monterey Jack cheese, and a smoky red pepper crema, each bite is a perfect balance of textures and tastes.

This recipe comes together in just one pan, making cleanup a breeze. It’s a vegetarian dinner that even meat-lovers will crave, and it’s ready in under 30 minutes. Whether you’re looking for a quick weeknight meal or a fun taco night option, these smashed black bean tacos are sure to be a hit.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled onion: Halve, peel, and thinly slice half the red onion. Quarter the lime. In a small microwave-safe bowl, combine the sliced onion, juice from half the lime, sugar, and a pinch of salt and pepper. Cover with plastic wrap and microwave until the onion turns bright pink, 30-45 seconds. Set aside.
2. Cook the beans: Heat olive oil in a large pan over medium-high heat. Add the remaining sliced onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Stir in the black beans (with their liquid), Southwest spice blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until the liquid thickens, 4-6 minutes. Using a potato masher or fork, mash the beans until mostly smooth. Remove from heat and stir in the butter until melted.
3. Make the slaw: While the beans cook, roughly chop the cilantro. In a large bowl, combine the shredded red cabbage, mayonnaise, half the chopped cilantro, and a squeeze of lime juice to taste. Season with salt and pepper and toss to combine.
4. Assemble the tacos: Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each with smashed beans, Monterey Jack cheese, slaw, smoky red pepper crema, and pickled onion (drained). Garnish with the remaining cilantro and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use canned black beans?

Yes, this recipe uses canned black beans. Just drain and rinse them if you prefer, but using the liquid helps create a creamier texture.

What can I substitute for smoky red pepper crema?

If you don’t have smoky red pepper crema, you can mix sour cream or Greek yogurt with a pinch of smoked paprika and a little lime juice for a similar flavor.

How do I make these tacos vegan?

To make these tacos vegan, use a plant-based butter or oil instead of butter, and replace the mayonnaise with vegan mayo. Omit the Monterey Jack cheese or use a vegan cheese alternative.