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. Creamy, spiced black beans are spread onto warm tortillas and topped with a tangy cilantro slaw, quick-pickled red 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 30 minutes, making it an ideal weeknight dinner. The beans are simmered with a Southwest spice blend and Tex-Mex paste, then smashed to a smooth, buttery consistency. The slaw adds a refreshing crunch, while the pickled onions bring a bright, acidic pop. Serve with extra lime wedges for a finishing touch.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

13.4 ounce 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel, and thinly slice half the onion (use all for 4 servings). Quarter the lime. In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ teaspoon sugar (½ teaspoon for 4 servings), and a pinch of salt and pepper. Cover with plastic wrap and microwave until the onion turns bright pink, about 30-45 seconds. Set aside.
2. Heat a drizzle of 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 has thickened, 4-6 minutes. Using a potato masher or fork, mash the beans until mostly smooth. Remove the pan from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings).
3. While the beans cook, roughly chop the cilantro. In a large bowl, combine the shredded red cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper and toss to combine.
4. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide the tortillas among plates. Fill each tortilla with the smashed beans, Monterey Jack cheese, creamy slaw, smoky red pepper crema, pickled onion (drained), and remaining cilantro. Serve with any remaining 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 less sodium, but the liquid helps thicken the beans.

What can I substitute for smoky red pepper crema?

You can use a store-bought chipotle crema or mix sour cream with smoked paprika and a little lime juice.

How do I make this recipe vegan?

Use vegan butter, vegan mayonnaise, and skip the cheese or use a vegan alternative. The smoky red pepper crema may contain dairy, so check the label or make your own.