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
Scale
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.
