Smashed Black Bean Tacos with Creamy Slaw and Red Pepper Crema

These smashed black bean tacos are a flavor-packed vegetarian dinner that comes together in no time. Black beans are simmered with Tex-Mex spices until tender, then smashed and enriched with butter for a creamy, hearty filling. Piled into warm tortillas and topped with a tangy cilantro slaw, quick-pickled red onion, Monterey Jack cheese and a smoky red pepper crema, every bite is a delicious combination of textures and tastes.

Perfect for a weeknight meal, this recipe uses simple ingredients and one pan for easy cleanup. The creamy slaw adds a refreshing crunch, while the pickled onion and crema bring bright, tangy notes that balance the rich beans. Serve these tacos with extra lime wedges for a burst of citrus.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Thinly slice the red onion. In a small bowl, combine the sliced onion with a squeeze of lime juice and a pinch of salt. Set aside to quick-pickle.
2. In a medium saucepan, combine the black beans (with their liquid) with the Tex-Mex paste and Southwest spice blend. Bring to a simmer over medium heat and cook until the beans are tender and the liquid has reduced slightly, about 5 minutes.
3. Using a potato masher or fork, smash the beans until mostly smooth but still with some texture. Stir in a pat of butter (optional) for extra richness. Season with salt and pepper to taste. Keep warm.
4. In a separate bowl, combine the coleslaw mix with mayonnaise, a squeeze of lime juice and a pinch of salt. Chop the cilantro and stir most of it into the slaw. Reserve a little cilantro for garnish.
5. Warm the flour tortillas in a dry skillet or directly over a gas flame until pliable and lightly charred.
6. Assemble the tacos: spoon the smashed black beans onto each tortilla. Top with a generous amount of creamy slaw, a few slices of pickled onion, a sprinkle of Monterey Jack cheese and a drizzle of smoky red pepper crema. Garnish with remaining cilantro and serve with lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a skillet or microwave to prevent cracking.

How do I make the red pepper crema from scratch?

Blend roasted red peppers with sour cream or Greek yogurt, a clove of garlic and a pinch of smoked paprika until smooth.

Can I prepare the slaw ahead of time?

Yes, the slaw can be made up to a day in advance. Keep it refrigerated and stir before serving.