If you are craving a vibrant, flavorful dish that’s as fun to make as it is to eat, let me introduce you to the Black Bean Tacos with Radish Slaw and Feta Recipe. This is not your average taco night fare; it bursts with a zesty radish slaw that adds a refreshing crunch, creamy feta cheese for a delightful tang, and hearty black beans slow-simmered to perfection. Every bite is a satisfying mix of textures and flavors that makes this recipe an instant favorite for weeknight dinners or casual get-togethers. Whether you’re a seasoned taco lover or new to plant-based meals, this dish will have you coming back for more.
Ingredients You’ll Need
The beauty of the Black Bean Tacos with Radish Slaw and Feta Recipe lies in its simple yet vibrant ingredients. Each item plays a crucial role in delivering bold flavor, freshness, and the perfect balance of textures. From the creamy black beans simmered with garlic to the crisp and peppery radish slaw, these ingredients work together to create something truly special.
- Olive oil: Used for sautéing and adding richness to the beans while enhancing their flavor.
- Garlic cloves: Fresh garlic brings that aromatic depth that makes the beans sing.
- Black beans (2 cans, undrained): The hearty protein base that offers creaminess and substance to the tacos.
- Radishes (2 bunches, about 25): Thinly sliced for a crunchy, slightly spicy slaw that brightens every bite.
- Green onions: Add a mild onion flavor and fresh color to the slaw.
- Jalapeño: Provides a pleasant kick; adjust the amount for your desired heat level.
- Cilantro: Freshly chopped for that unmistakable citrusy, herbal zing in both the beans and the slaw.
- Lime juice: The acidity that ties everything together and lifts the flavors happily.
- Corn tortillas (15 small): Soft, authentic shells to cradle all the delicious fillings.
- Feta cheese: Crumbled on top for a creamy, salty finish that complements the black beans beautifully.
- Salt and pepper: The indispensable seasonings to bring out every nuance.
- Cooking spray: Helps crisp the tortillas lightly without extra oil.
How to Make Black Bean Tacos with Radish Slaw and Feta Recipe
Step 1: Simmer the Black Beans
Start by dicing one garlic clove. Heat one tablespoon of olive oil in a skillet over medium heat and gently sauté the garlic until it fills your kitchen with its irresistible aroma and just starts to turn golden, about 1 to 2 minutes. Add the black beans straight from the can with their liquid—a clever trick that keeps the beans moist and flavorful. Stir in chopped cilantro and sprinkle half a teaspoon of kosher salt. Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 15 minutes, allowing the liquid to thicken and the flavors to meld into a creamy, comforting filling.
Step 2: Whip Up the Radish Slaw
While the beans are simmering, get your radish slaw ready—it’s this slaw that brings a refreshingly crisp contrast that makes these tacos stand out. Thinly slice your radishes and green onions. Cut the jalapeño in half, carefully remove the seeds for less heat or keep them if you love spice, and dice it finely. Chop enough cilantro for the slaw—approximately a quarter cup—for that bright, herbal note. Combine all these in a medium bowl with freshly squeezed lime juice, three tablespoons of olive oil, and season with salt and pepper. Toss everything gently and let those flavors blend beautifully.
Step 3: Crisp the Corn Tortillas
Preheat your oven to a high 450 degrees Fahrenheit to get those tortillas lightly crisp and warm. Arrange your tortillas on a large baking sheet with some overlap, then spray both sides generously with cooking spray. Pop the sheet into the oven and bake for 3 to 4 minutes, flip them over, and bake another 3 to 4 minutes. This step ensures you get that perfect charred, slightly crisped texture that holds the fillings without falling apart. If you’re short on time, a quick spritz and zap in the microwave works as a good shortcut too.
Step 4: Assemble Your Tacos
Now comes the rewarding part: building your tacos! Spoon a generous helping of those luscious black beans onto the center of each tortilla. Add a heap of the vibrant radish slaw on top and finish with a sprinkle of crumbled feta cheese. The salty creaminess of the feta melts beautifully into the warm beans and crisp slaw, making each taco a sensory delight you’ll want to savor bite after bite.
How to Serve Black Bean Tacos with Radish Slaw and Feta Recipe
Garnishes
A sprinkle of additional chopped cilantro adds a vivid splash of green and fresh herbal fragrance. If you want a little extra pop, a wedge of lime on the side invites your guests to add a spritz of tanginess just before eating. For those who like heat, sliced jalapeños or a dollop of spicy salsa verde will elevate the flavor spectrum even more.
Side Dishes
These tacos pair wonderfully with simple sides that keep the meal light and fresh. A bowl of smoky grilled corn off the cob, a side of tangy pickled onions, or a crisp cucumber salad highlight the main flavors without competing. For heartier options, try some Mexican rice or refried beans as a classic companion to round out the meal.
Creative Ways to Present
These tacos shine on a rustic wooden platter or a colorful ceramic dish, arranged in a semi-circle to invite sharing and conversation. For a party, set up a taco bar with individual bowls of the black bean mixture, slaw, feta, and extra garnishes, letting everyone customize their own. You can even serve them open-faced for an appetizer platter or mini versions in shot glasses for a playful twist!
Make Ahead and Storage
Storing Leftovers
Store leftover black beans and radish slaw separately in airtight containers in the fridge. This keeps the slaw crisp and prevents the tortillas from getting soggy. Both components will stay fresh for up to three days, making it easy to enjoy these tacos again later without losing any flavor or texture.
Freezing
The black beans freeze very well, so if you want to save some for a future meal, pop them into a freezer-safe container for up to three months. The radish slaw, however, does not freeze well because the texture changes drastically, so it’s best made fresh when you’re ready to eat.
Reheating
Reheat the black beans gently on the stovetop or in the microwave until warmed through. Refresh the corn tortillas by wrapping them in a damp paper towel and heating in the microwave for about 30 seconds to keep them pliable. Add freshly made radish slaw or any leftover slaw straight from the fridge for that crisp bite.
FAQs
Can I use canned beans other than black beans for this recipe?
Absolutely! While black beans offer a classic flavor and texture, you can swap in pinto or kidney beans without compromising the deliciousness of the dish. Just be sure to drain and rinse canned beans if switching for a milder flavor.
Is this recipe suitable for vegans?
The Black Bean Tacos with Radish Slaw and Feta Recipe includes feta cheese, which is not vegan. However, you can easily make it vegan by substituting the feta with a plant-based cheese or simply omitting it. The flavors from the beans and slaw remain fantastic either way.
How spicy are these tacos? Can I adjust the heat?
These tacos have a gentle heat from the jalapeño, which you can control by removing the seeds or using less. For those who like a fiery kick, add extra jalapeño or serve with a hot sauce on the side for customization.
Can I prepare parts of this recipe in advance?
Definitely! The black beans can be simmered a day ahead and reheated, and you can toss together the radish slaw a few hours before serving to let the flavors meld. Just wait to bake the tortillas until right before assembling for optimal texture.
What’s the best way to keep tortillas from getting soggy?
Spraying the tortillas lightly with cooking spray and baking them crisp in the oven helps prevent sogginess by providing a sturdy base that resists soaking up moisture from the beans and slaw. Serving immediately after assembly also keeps everything fresh and crisp.
Final Thoughts
This Black Bean Tacos with Radish Slaw and Feta Recipe is such a joyful way to enjoy simple, wholesome ingredients in a dish bursting with flavor, texture, and color. It’s perfect for those days when you want your meal to feel special but still come together quickly and easily. I can’t wait for you to try it and experience the delightful balance of creamy beans, crisp slaw, and tangy feta that make every bite a celebration. Trust me, this recipe will quickly become one of your go-to favorites!
Print
Black Bean Tacos with Radish Slaw and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 5 to 5.5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Black Bean Tacos with Radish Slaw and Feta offer a vibrant and flavorful twist on traditional tacos. Featuring a hearty black bean filling simmered with garlic and cilantro, fresh and zesty radish slaw, and tangy feta cheese atop crisped corn tortillas, this recipe is a perfect blend of textures and tastes. Ready in under 40 minutes, it’s a delicious and easy meal that balances savory, spicy, and fresh elements.
Ingredients
Black Bean Filling
- 1 tablespoon olive oil
- 2 cloves garlic (1 clove diced for cooking, 1 clove reserved)
- 2 15-oz cans black beans (undrained)
- Salt to taste (about 1/2 teaspoon kosher salt)
- Chopped cilantro (to taste for beans, plus extra for garnish)
Radish Slaw
- 2 bunches radishes (about 25 radishes), thinly sliced
- 4 green onions, thinly sliced
- 1 jalapeño pepper, seeded and diced (adjust for spice preference)
- 1/4 cup chopped cilantro
- 6 tablespoons lime juice (juice from approximately 3 limes)
- 3 tablespoons olive oil
- Salt and pepper to taste
Tacos
- 15 small corn tortillas
- Feta cheese, crumbled (quantity to taste)
- Cooking spray
Instructions
- Prepare the Black Beans: Dice 1 clove of garlic. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced garlic and cook for 1 to 2 minutes until fragrant and just beginning to brown. Add both cans of black beans with their liquid, a handful of chopped cilantro to taste, and 1/2 teaspoon kosher salt. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes until the liquid thickens and condenses.
- Make the Radish Slaw: While the beans cook, thinly slice the radishes and green onions. Seed and dice the jalapeño. Chop enough cilantro to yield 1/4 cup for the slaw and reserve some extra for garnish. In a medium bowl, combine the radishes, green onions, jalapeño, chopped cilantro, lime juice, 3 tablespoons of olive oil, and season with salt and pepper to taste. Toss well to blend flavors.
- Prepare the Tortillas: Preheat your oven to 450°F (232°C). Arrange the corn tortillas in a slightly overlapping layer on a large baking sheet. Generously spray the top side with cooking spray, then flip and spray the other side. Bake for 3 to 4 minutes on one side, then flip again and bake for an additional 3 to 4 minutes until tortillas are crisp and slightly browned. (Alternatively, you can spray and microwave the tortillas to warm them quickly.)
- Assemble the Tacos: Spoon the warm black bean mixture onto the center of each tortilla. Top with a generous amount of radish slaw and finish with a sprinkle of crumbled feta cheese. Garnish with extra chopped cilantro if desired, and serve immediately.
Notes
- You can adjust the heat level by adding more or fewer jalapeños, or removing the seeds completely for less spice.
- Corn tortillas can be substituted with flour tortillas if preferred, but corn is traditional for this dish.
- For a vegan option, omit the feta or use a plant-based cheese substitute.
- Leftover bean mixture can be refrigerated for up to 3 days and reheated before assembling tacos.
- If fresh radishes are unavailable, consider substituting with thinly sliced cucumber for a cool crunch.
