If you are on the hunt for a vibrant, fresh, and utterly delicious meal to brighten up your weeknight dinner, look no further than the Black Bean Tacos with Radish Slaw and Feta Recipe. This dish brings together creamy, hearty black beans with a crisp, tangy radish slaw, all topped with a sprinkle of salty feta cheese that creates an explosion of flavors and textures in every bite. It’s a wonderful balance of savory and fresh, with just the right amount of zing from lime and jalapeño. Trust me, these tacos are so inviting and satisfying you’ll want to make them again and again. Plus, they’re easy enough for a quick meal and impressive enough for guests!
Ingredients You’ll Need
These ingredients are straightforward and each plays a special role in creating the perfect harmony of tastes and textures. From the creamy black beans that provide a hearty base, to the crisp radish slaw delivering fresh crunch and brightness, and the feta adding a pleasantly salty kick, every component matters.
- Olive oil: Essential for sautéing garlic and adding richness to the slaw dressing.
- Garlic: Adds deep, aromatic flavor to the black beans.
- Black beans (2 cans, undrained): The star protein and creamy filling for the tacos.
- Radishes (2 bunches): Provide crisp texture and peppery freshness in the slaw.
- Green onions: Add a mild oniony bite and vibrancy.
- Jalapeño: Gives a gentle heat to balance the creamy and fresh elements.
- Cilantro: Injects herbaceous brightness both in the beans and slaw.
- Lime juice: The citrus lifts and brightens the entire dish.
- Corn tortillas (15 small): The perfect vessel with a tender, slightly charred base.
- Feta cheese: Crumbled on top for a salty, tangy finish.
- Salt and pepper: To taste, essential for seasoning.
- Cooking spray: For crisping up the tortillas perfectly in the oven.
How to Make Black Bean Tacos with Radish Slaw and Feta Recipe
Step 1: Cook the Black Beans
First, dice one clove of garlic and warm a tablespoon of olive oil in a skillet over medium heat. Adding the garlic early lets it gently infuse the oil with fragrant aroma as it barely browns. Then, pour in the black beans along with their liquid, sprinkle in some chopped cilantro and a generous pinch of kosher salt, and bring the mixture to a rolling boil. Lower the heat and simmer for about 15 minutes, allowing the liquid to reduce and the flavors to deepen into a creamy, luscious texture that’s ready for taco filling.
Step 2: Make the Radish Slaw
While the beans simmer, it’s time to prepare the radish slaw which adds that wonderful crisp contrast. Thinly slice the radishes and green onions, seed and finely dice the jalapeño for that perfect mild heat, and chop the cilantro. Toss these vibrant veggies together in a medium bowl with fresh lime juice, three tablespoons of olive oil, and season well with salt and pepper. This slaw bursts with freshness and a tangy zing that will beautifully complement the rich black beans.
Step 3: Toast the Tortillas
Preheat your oven to 450 degrees. Arrange your corn tortillas overlapping on a large baking sheet and spray one side generously with cooking spray. Flip them and repeat on the other side. Bake for about 3-4 minutes, flip the tortillas again, and bake another 3-4 minutes until they are warm, slightly crisp around the edges but still pliable—perfect for holding all those delicious fillings without breaking apart.
Step 4: Assemble Your Tacos
Now for the fun part! Place a generous scoop of the luscious black beans in the center of a warm tortilla, top with a heaping spoonful of that crisp and zesty radish slaw, and finish with a sprinkle of crumbled feta cheese. The creamy, salty feta is the perfect finishing touch that ties everything together and makes these tacos absolutely crave-worthy.
How to Serve Black Bean Tacos with Radish Slaw and Feta Recipe
Garnishes
For serving, add an extra sprinkle of chopped cilantro on top for a fresh burst of green color and herbaceous flavor. If you like it spicy, offer lime wedges and extra sliced jalapeños on the side to let everyone customize their taco experience.
Side Dishes
These tacos are fantastic on their own or paired with a simple side like Mexican street corn salad, a light avocado cucumber salad, or even some smoky grilled vegetables to round out your meal with vibrant colors and tastes.
Creative Ways to Present
You can serve these tacos family-style on a large platter for everyone to build their own or create individual taco platters perfect for a casual get-together. Layer the toppings attractively in small bowls so all your guests can dive into the fresh, lively flavors just how they like.
Make Ahead and Storage
Storing Leftovers
Store leftover black beans and radish slaw separately in airtight containers in the fridge. The beans should keep well for 3-4 days, and the slaw will remain crisp and fresh for about 2 days. Keep tortillas wrapped tightly in foil to prevent drying out.
Freezing
The black beans freeze wonderfully, so if you want to make extra, pop them in a freezer-safe container for up to 3 months. The radish slaw does not freeze well because the fresh radishes turn mushy, so it’s best to prepare that fresh each time.
Reheating
Reheat black beans gently on the stove or microwave until warmed through. To revive tortillas, toast them briefly in a hot skillet or oven to regain their softness and slight crisp. Add fresh radish slaw and feta after reheating for the best texture.
FAQs
Can I use canned beans other than black beans?
Absolutely! While black beans have a deep flavor that works beautifully in this recipe, pinto or kidney beans can be swapped in for a slightly different twist without losing the comforting heartiness.
How spicy is the jalapeño in this recipe?
The jalapeño adds a mild to moderate heat that complements the other flavors without overpowering them, but you can easily adjust the amount to your taste or omit it altogether if you prefer a milder dish.
Is this recipe vegan?
The recipe as written includes feta cheese, so it’s not vegan. However, you can easily make it vegan by omitting the feta or substituting with a plant-based cheese or a sprinkle of toasted nutritional yeast for a cheesy flavor.
Can I prepare parts of this recipe ahead of time?
Yes! The black beans can be cooked a day ahead and stored in the fridge. Slaw should be made fresh for the best crispness, but you can chop radishes and other veggies ahead and toss them just before serving.
What’s the best way to warm tortillas without drying them out?
Warming tortillas in the oven with a light spray of cooking oil or wrapped in a damp paper towel and microwaved for 30 seconds are both great options to keep them soft and pliable for filling.
Final Thoughts
It’s hard not to fall in love with the Black Bean Tacos with Radish Slaw and Feta Recipe. The interplay of creamy, crunchy, spicy, and tangy elements creates a taco experience that’s just bursting with personality. I hope you enjoy making and sharing this recipe as much as I do—it’s a genuine crowd-pleaser that feels like a warm hug in every bite. So grab those ingredients and get ready for some seriously tasty taco nights ahead!
Print
Black Bean Tacos with Radish Slaw and Feta Recipe
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 5.5 servings
- Category: Tacos
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Black Bean Tacos with Radish Slaw and Feta offer a vibrant and flavorful vegetarian meal option. Black beans are simmered with garlic and cilantro to create a hearty filling, while a crisp radish slaw dressed with lime juice and olive oil adds a refreshing crunch. The tacos are assembled on toasted corn tortillas and finished with a sprinkle of creamy feta cheese, making for a delightful combination of textures and flavors perfect for a quick and healthy dinner.
Ingredients
Bean Filling
- 1 tablespoon olive oil
- 2 cloves garlic, minced (divided)
- 2 15-oz cans black beans (undrained)
- 1/4 cup chopped cilantro (plus more for garnish)
- 1/2 teaspoon kosher salt
Radish Slaw
- 2 bunches radishes (about 25 radishes), thinly sliced
- 4 green onions, thinly sliced
- 1 jalapeño, seeded and diced (more if desired for spiciness)
- 1/4 cup chopped cilantro
- 6 tablespoons lime juice (juice from 3 limes)
- 3 tablespoons olive oil
- Salt and pepper, to taste
Tortillas and Toppings
- 15 small corn tortillas
- Feta cheese, for topping
- Cooking spray
Instructions
- Cook the Black Bean Filling: Dice the garlic. Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 clove of garlic and cook for about 1 to 2 minutes until fragrant and lightly browned. Add the black beans with their can liquid, 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, allowing the liquid to condense.
- Prepare the Radish Slaw: While the beans cook, thinly slice radishes and green onions. Seed and dice the jalapeño. Chop cilantro to yield 1/4 cup. In a medium bowl, combine radishes, green onions, jalapeño, cilantro, lime juice, olive oil, salt, and pepper. Toss well to combine and develop flavors.
- Toast the Tortillas: Preheat the oven to 450°F. Arrange the corn tortillas overlapping on a large baking sheet. Spray the tops of the tortillas generously with cooking spray, then flip and spray the other side. Bake for 3-4 minutes, then flip again and bake for another 3-4 minutes until tortillas are warm and slightly crisp. Alternatively, you can spray and microwave them briefly.
- Assemble the Tacos: Place a portion of the black bean mixture in the center of each tortilla. Top with a generous amount of radish slaw, and finish with a sprinkle of feta cheese. Garnish with additional cilantro if desired. Serve immediately for best taste and texture.
Notes
- For extra heat, add more jalapeño or include some of the seeds in the slaw.
- If you prefer a smoother bean filling, mash some of the beans after simmering.
- Toasting the tortillas adds wonderful texture and prevents sogginess but can be skipped for softer tacos.
- This recipe is vegetarian but not vegan due to feta cheese; substitute with vegan cheese if desired.
- Leftover black bean filling can be stored in the fridge for up to 3 days.
