Black Bean Tacos with Vegan Creamy Slaw
My go-to taco recipe these days! This recipe is super simple to make, but it really packs a punch thanks to the crunchy slaw and spiced, stewed black beans!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5-6 tacos
- Category: Dinner
- Method: Saute
- Cuisine: Mexican-American
- Diet: Vegan
Ingredients
VEGAN CREAMY SLAW:
- 1 and 1/2 tablespoons hummus
- 1/2 tablespoon neutral oil
- 1 and 1/2 tablespoons apple cider vinegar
- 1/8 teaspoon granulated garlic
- pinch sugar
- salt and pepper to taste
- 5 oz finely shredded cabbage
EASY STEWED BLACK BEANS:
- 1 tablespoon neutral oil
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 1 15-oz can black beans (with the liquid from the can)*
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 handful cilantro leaves, chopped
- salt and pepper, to taste
FOR THE TACOS:
- tortillas (corn, flour, or your fave)
- salsa
- hot sauce
- onion (green or white)
- cilantro
- thinly-sliced peppers
- chopped tomatoes
- jalapeños
- lime
- or your favorite taco toppers!
Instructions
- SLAW: In a medium bowl, whisk your hummus, oil, apple cider vinegar, granulated garlic, sugar, and salt/pepper. Once combined, add your cabbage and toss to coat. Set in the fridge until ready to use.
- BEANS: In a large skillet over medium heat, add your oil and onion. Season with a small pinch of salt and cook until mostly translucent, stirring frequently (2-3 minutes).
- Add your garlic, and cook for another minute or so, or until the garlic is fragrant but not browned.
- Add your beans (liquid and all!), and stir to combine. Add your chili powder, cumin, dried oregano, and smoked paprika, and continue to cook over medium heat until most of the liquid has absorbed but the beans still look saucy, 5-8 minutes. If you run a spoon through the beans, it should leave a trail that closes in about 2 seconds –– see the photo in the post for a visual!
- Add your cilantro and carefully taste, adding salt and pepper if needed. Because our slaw is so zippy and punchy, I didn’t add any acid to these beans, but feel free to add a squeeze of fresh lime juice to brighten this mixture up!
- ASSEMBLE: Warm/char your tortillas as desired (I charred mine over my gas burner). Add a large scoop of the creamy slaw into the center of your tortilla. Then add some black beans and your desired toppings!
Notes
*All cans of black beans are seasoned differently, so the salt level of the beans will be fully dependent on that! Use a reduced sodium can of beans if you’re worried about it. I used the blue can from Trader Joe’s.
Keywords: easy black bean tacos, vegan taco slaw, coleslaw for tacos
