Smashed Black Bean Tacos with Creamy Slaw and Pickled Onion
Hearty vegetarian tacos featuring smoky spiced black beans mashed to creamy perfection, topped with bright lime-dressed coleslaw and tangy quick-pickled red onions. The combination of Tex-Mex spices, melted Monterey Jack cheese, and smoky red pepper crema creates layers of bold flavors and satisfying textures. Perfect for weeknight dinners or casual entertaining when you want something filling yet fresh. The quick pickling technique and creamy slaw add restaurant-quality touches that transform simple beans into an exciting meal.
Ingredients
- 1 unit red onion, halved, peeled, and thinly sliced
- 1 unit lime, quartered
- 13 ⅜ ounce black beans, with liquid
- 1 tablespoon Southwest spice blend
- 1 unit Tex-Mex paste
- ¼ ounce cilantro, roughly chopped
- 4 ounce coleslaw mix
- 2 tablespoon mayonnaise
- 6 unit flour tortillas
- ¼ cup Monterey Jack cheese
- 2 tablespoon smoky red pepper crema
- 1 teaspoon olive oil
- 1 tablespoon butter
- ¼ teaspoon sugar
- salt, to taste
- pepper, to taste
Instructions
- 1
Wash and dry all produce
- 2
Halve, peel, and thinly slice onion
- 3
Quarter lime
- 4
Combine 1/4 of the onion, juice from half the lime, sugar, salt and pepper in microwave-safe bowl
- 5
Cover with plastic wrap and microwave until bright pink
- 6
Heat olive oil in large pan over medium-high heat
- 7
Add remaining onion and cook until lightly browned and slightly softened
- 8
Stir in beans with their liquid, Southwest spice, and Tex-Mex paste
- 9
Season with salt and pepper and bring to simmer
- 10
Cook until liquid has thickened
- 11
Mash beans until mostly smooth using potato masher or fork
- 12
Remove from heat and stir in butter
- 13
Roughly chop cilantro
- 14
Combine coleslaw mix, mayonnaise, half the cilantro, and lime juice in large bowl
- 15
Season slaw with salt and pepper
- 16
Wrap tortillas in damp paper towels and microwave until warm and pliable
- 17
Fill tortillas with smashed beans, cheese, slaw, red pepper crema, drained pickled onion, and remaining cilantro
- 18
Serve with remaining lime wedges
Tips
Drain pickled onions before adding to tacos to prevent excess moisture from making tortillas soggy
Mash beans to your preferred consistency - some texture adds interest while smooth creates better spreading
Warm tortillas properly for pliability - cold tortillas crack when folded
Good to Know
Assembled tacos best eaten immediately. Store components separately in refrigerator up to 2 days
Pickled onions and slaw can be made 1 day ahead. Reheat beans before serving
Serve immediately while tortillas are warm and beans are hot
Common Mistakes
Warm tortillas to avoid cracking when folding
Drain pickled onions to prevent soggy tortillas
Don't overmash beans - leave some texture for interest
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this with dried black beans instead of canned?
Yes, cook 1/2 cup dried beans until tender, then proceed with recipe. Reserve some cooking liquid for mashing consistency.
What if I don't have a microwave for the pickled onions?
Combine onion with lime juice, sugar and salt in small bowl. Let sit 15 minutes for quick pickling effect.
How long will leftover components keep in the refrigerator?
Beans keep 3-4 days, slaw and pickled onions 2-3 days. Store separately and reheat beans before serving.