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Spicy Black Bean Tacos with Tangy Slaw

Rated : 
 by 19 people
Makes: 4 servings Prep 30 mins Total Time 30 mins View Nutrition Facts


  • 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.

Spicy Black Bean Tacos with Tangy Slaw
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