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
Scale
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.
