Black bean tacos with lime-cabbage slaw
15 min · 21 g protein · 441 cals / serving
Taco night in 15 minutes: black beans and sweet corn simmered with cumin, garlic, smoked paprika and mild chili powder and mashed until creamy, piled into warm corn tortillas with a crunchy cabbage slaw scrunched with lime and cilantro, and a cool cilantro-lime crema blended from soft tofu. Mild enough for children, with hot sauce on the side.
Ingredients
Lime-cabbage slaw
- 1 bag (14 oz) cabbage, coleslaw mix, or 5 cups finely shredded green cabbage
- 3 green onions, thinly sliced
- 2 tbsp lime juice, from 1–2 limes
- 2/3 cup fresh cilantro, chopped
- 1/2 tsp salt
Black beans
- 1 tsp olive oil
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chili powder, mild
- 1/2 tsp paprika, smoked
- 1/2 tsp dried oregano
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 cup water
- 1/3 tsp salt
Cilantro-lime crema
- 9 oz soft tofu, soft or silken, drained (about half a 16-oz block)
- 2 tbsp lime juice
- 1 small clove garlic
- 2/3 cup fresh cilantro, leaves and tender stems
- 1/3 tsp salt
To serve
- 12 small corn tortillas, 6-inch (15 cm) corn tortillas
Steps
- Toss the coleslaw mix, green onions, lime juice, cilantro and salt in a bowl and scrunch with your hands for 30 seconds so the cabbage softens a little. Set aside.
- Heat the oil in a medium skillet over medium heat. Add the garlic, cumin, chili powder, paprika and oregano and stir for 30–45 seconds until fragrant. Add the beans, the corn straight from the freezer, the water and salt. Simmer for 5–6 minutes, mashing about half the beans with a fork or potato masher, until thick and creamy but still spoonable.
- While the beans simmer, blend the tofu, lime juice, garlic, cilantro and salt with a stick blender or in a small blender until smooth, adding a tablespoon or two of water if it is too thick to drizzle.
- Wrap the stack of tortillas in a damp kitchen towel and microwave for 45–60 seconds; keep them wrapped so they stay soft. (Or toast a few at a time in a dry pan while everyone builds.)
- Fill each tortilla with beans, a heap of slaw and a spoonful of crema. Leftovers keep 3 days in the fridge with the beans, slaw and crema in separate containers; reheat the beans and warm fresh tortillas.
Good to know
How do I make them spicier for the grown-ups?
Put hot sauce, sliced jalapeños or a minced chipotle in adobo on the table so everyone adds their own. The beans stay mild for children.
Can I use flour tortillas?
Yes, about ten small flour tortillas (the same weight) work in place of the corn ones, though the tacos are then no longer gluten-free, at about 51 instead of 61.
Per
- Calories
- 97
- Protein
- (19%)
- 5 g
- Fat
- (17%)
- 2 g
- Carbohydrates
- (64%)
- 17 g
- of which sugar
- 1 g
- Fiber
- 4 g
- Sodium
- 237 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1764 kcal goes into the pot and 1875 g of ingredients comes out as about 1825 g of food: 97 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.