Easy Black Bean Tacos with Chipotle Crema

Plated taco with cilantro and cotia in the background.

This recipe for Black Bean Tacos with Chipotle Crema is so easy to make with either homemade black beans or canned. The crunch from the taco shell and cabbage slaw, combined with the soft bean filling and spicy chipotle crema is a party in your mouth. Easily made vegetarian and gluten-free!

4 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Vegetarian

Cuisine Mexican

Servings servings

Calories 443 kcal

Equipment

Potato Masher

Ingredients

For the Tacos
2 - 3 cups drained Savory Black Beans or Spicy Black Beans with Homemade Chorizo or 2(15 -ounce) cans drained black beans mixed with ½ teaspoon ground cumin If making vegetarian, omit the bacon
2 cups thinly shredded white cabbage or coleslaw mix without dressing
2 - 3 green onions chopped
⅓ to ½ cup fresh cilantro leaves chopped if desired (I chopped some and left some whole, I like cilantro)
1 tablespoon lime juice
8 6-inch corn tortillas
2 teaspoons oil
For the Chipotle Crema
½ cup sour cream
1 teaspoon or more, lime juice
1 teaspoon or more, juice from a can of Chipotles in Adobo
½ to a whole chili in adobo finely minced
½ cup crumbled Cotija cheese Feta could be used if Cotija is not available

Instructions

Heat the beans in a small pan, lightly mash leaving some beans whole (I found this to be easiest by removing some of the beans, mashing the ones in the pan, then adding back the whole beans). If using canned beans, drain and rinse 1 can
In a bowl, mix together the cabbage, onion, cilantro, lime juice along with a pinch of salt. Set-aside.
Mix together the sour cream, lime juice, adobo juice, and the minced chili pepper; adding a little water, or buttermilk if it seems too thick. Taste and adjust seasonings to your taste. Set aside.
Brush one side of the tortillas with the oil. Heat a skillet over medium-high heat; place the tortilla, oil side down in the skillet. Put a couple of spoons of the bean mixture down the center of the tortilla, fold the tortilla in half and cook, until lightly browned and crisp. Turn and crisp the other side.
Place the tacos on a plate, open them then sprinkle with the Cotija cheese, top with some slaw and then spoon the chipotle crema over the slaw. Fold in half then eat and enjoy.

Notes

Nutritional Information may not be 100% accurate.

Recipe for Savory Black Beans

Recipe for Spicy Black Beans with Chorizo

Nutrition

Serving: 2 tacosSodium: 427mgFiber: 15gCholesterol: 15mgCalories: 443kcalPolyunsaturated Fat: 3gSaturated Fat: 4gFat: 8gProtein: 22gCarbohydrates: 76g

Keyword bean taco, crunchy taco, low-fat taco, meatless taco, taco

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