This recipe forBlack 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!
2 - 3cupsdrained Savory Black Beans or Spicy Black Beans with Homemade Chorizo or 2(15 -ounce) cans drained black beans mixed with ½ teaspoon ground cuminIf making vegetarian, omit the bacon
2cupsthinly shredded white cabbageor coleslaw mix without dressing
2 - 3green onionschopped
⅓ to ½cupfresh cilantro leaveschopped if desired (I chopped some and left some whole, I like cilantro)
1tablespoonlime juice
86-inch corn tortillas
2teaspoonsoil
For the Chipotle Crema
½cupsour cream
1teaspoonor more, lime juice
1teaspoonor more, juice from a can of Chipotles in Adobo
½ toa whole chili in adobofinely minced
½cupcrumbled Cotija cheeseFeta 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.