crunchy black bean and feta tacos

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crunchy black bean and feta tacos

I first shared these black bean tacos as part of my 6-ingredient protein-packed vegetarian dinner series, and it was by far the easiest recipe of the bunch. They’re inspired by this popular Bon Appetit recipe, and they come together in just three simple steps:

  1. 1. Season a can of black beans with cumin, lime juice, and hot sauce (and salt and pepper to taste).
  2. 2. Pile the mixture onto corn or flour tortillas, fold the tortillas in half, then cook in a hot skillet until both sides are crispy.
  3. 3. Fill with feta (or cotija!), prepackaged slaw dressed with olive oil and lime juice, and the toppings of your choice.

The recipe as written serves two, but it can easily be doubled to feed four. Plus, if you have a griddle, you can skip the skillet and cook all the tacos at once.

my favorite taco toppings

I highly recommend filling the black bean tacos with ripe avocado slices, toasted pepitas, and as much hot sauce as you can handle. Fresh cilantro and pickled red onions would also be fabulous!

As for the slaw, my favorite is the Organic Shredded Green & Red Cabbage with Carrots from Trader Joe’s. If you have already have a head of red or green cabbage on hand, go ahead and use that instead.

see it in action…

crunchy black bean and feta tacos

serves 2
Hands holding black bean tacos above a dark plate.


  • 1 (15.5-ounce) can black beans, drained but not rinsed (this makes them creamier)
  • 1 teaspoon ground cumin
  • 1 lime
  • hot sauce (optional)
  • kosher salt
  • freshly ground black pepper
  • 3 cups coleslaw mix (I like TJ’s Organic Shredded Green & Red Cabbage with Carrots)
  • extra-virgin olive oil
  • 4 corn or small flour tortillas
  • 2 ounces (1/2 cup) feta cheese, crumbled
  • your favorite taco toppings, such as avocado, toasted pepitas, cilantro, salsa, chipotle mayo, pickled red onions, etc., for serving


  • Combine the black beans, cumin, and a squeeze of lime juice in a medium bowl. Partially mash with a fork. Taste and season with salt and pepper.
  • Add the slaw to a second medium bowl. Drizzle with olive oil and lime juice to taste. Season with salt and pepper.
  • Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add as many tortillas as will fit in a single layer and spoon 1/4 of the bean mixture onto half of each one.
  • Fold the tacos in half (let cook a little longer if the tortilla isn’t pliable yet) and cook until crispy and browned in spots. Flip and cook until the second side until crispy. (You can start cooking more tacos as soon as you fold the first batch. Alternatively, use a griddle and cook them all at once).
  • Fill the tacos with feta, slaw, and toppings of choice.
Adapted from Bon Appetit. 



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