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Spicy Black Bean Tacos with Tangy Slaw

Spicy Black Bean Tacos with Tangy Slaw

Nutrition Facts
  • cal. (kcal) 300
Spicy Black Bean Tacos with Tangy Slaw
  • Makes: 4 servings
  • Prep: 30 mins
  • Total Time: 30 mins
  • Carb Grams Per Serving: 55


  • 3 cups coleslaw mix
  • 7 pickled jalapeno slices, finely chopped, plus 3 tablespoons brine
  • 1 teaspoon olive oil
  • 1 small white onion, diced
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup water
  • 12 corn tortillas, lightly toasted
  • 1 pint cherry tomatoes, quartered
  • 1/4 cup crumbled cotija cheese
  • 1/3 cup fresh cilantro
  • 1 lime, cut into wedges (optional)


  1. In a large bowl, toss coleslaw mix with jalapeno brine.
  2. In a medium skillet, heat oil over medium-high heat. Add onion and cook until tender, about 4 minutes. Add chopped jalapenos and cook 1 minute more. Add beans and water and cook, stirring frequently and lightly mashing, until mixture has thickened, about 3 minutes.
  3. Divide bean mixture among tortillas and top with coleslaw mix, tomatoes, cotija and cilantro. Serve with lime wedges if desired.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 300 cal., 6 g total fat (1 g sat. fat), 588 mg sodium, 55 g carb. (12 g fiber), 15 g pro.

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