These Smoky Black Bean Tacos are a quick and easy vegetarian dinner idea!
Heads up! This Smoky Black Bean Tacos recipe was originally posted in August 2011. Photos were updated August 2018. Text is original from 2011. This remains one of my favorite recipes and it I hope if it’s new-to-you you’ll love it, too!
Cooking meatless meals would be easy. If I only had to think about pleasing myself. I’m easy to please. I like all kinds of foods. I’m not a single lady, though, and have a husband and toddler to think about. Some days I’m not sure who’s more difficult to please.
When I first made this dish, Tim walked into the kitchen while I was cooking and, upon seeing the beans, remarked that he really didn’t like beans that much. He randomly comes up with these things, even though I cook with beans often. It’d be tough to eat a mostly vegetarian diet without beans, right?
I kept my composure and continued with dinner prep, hoping he wouldn’t sulk through the meal because of his apparent hatred of beans, what I’d planned to be the star of the dish.
By the end of dinner, he was mmm’ing and asking me why I didn’t take any pictures for the blog. And now we’ve eaten these vegetarian tacos twice for dinner this week, at his request. Go figure.
I was originally inspired by this recipe on epicurious, but changed it up a lot because cumin is one of those things Tim isn’t fond of (I reeeeeallly could have been in trouble if I made dinner with beans and cumin) which was the main spice. He also won’t touch traditional coleslaw with mayonnaise, so I had to come up with a different version of the slaw.
I went with smoked paprika for the bean mixture, and it was amazing. I can’t believe I waited this long to try the smoked version of paprika. It is a flavor that I adore and will be using it a lot in the future. If you don’t have this spice, it’s totally worth picking up a bottle.
The result was a fantastic vegetarian taco recipe that we’ll use again and again. It’s quick, easy, and delicious. Three of my favorite things when it comes to dinner.
How to Make Smoky Black Bean TacosPrint
Smoky black bean and feta tacos with no-mayo coleslaw
These tacos are a great veggie alternative and are packed full of flavor
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 tacos 1x
- Category: main meal
- Cuisine: Mexican
12 hard taco shells (I like the Garden of Eatin’ (affiliate link) brand, because they don’t have any sketchy ingredients)
For the Bean Mixture
- 2 teaspoons extra virgin olive oil
- 3 cups cooked black beans (2 15 ounce cans, rinsed and drained)
- 1 lime, juiced (about 2 tablespoons)
- 3/4 teaspoon smoked paprika
- 1 cup feta cheese
- salt+pepper, to taste
For the No-Mayo Coleslaw
- 1 tablespoon country dijon mustard
- 1 tablespoon fresh lime juice (about 1/2 a lime)
- 1/4 teaspoon minced garlic
- cayenne pepper, to taste
- 1/8 cup extra virgin olive oil
- 3 cups shredded green cabbage
- 1 medium carrot, shredded
- Chopped cilantro, for serving
To prepare the slaw:
- In a small bowl, mix together the mustard, lime juice, garlic, and cayenne (I used a pinch). Slowly whisk in the oil until it is emulsified. Mix together the dressing with the cabbage and carrots. Sprinkle with salt and pepper. Refrigerate while you prepare the bean mixture to let the flavors meld.*
To prepare the bean mixture:
- Heat the oil in a medium pan over medium-low heat. Add the cooked beans and gently stir until they are heated. Add the lime juice, paprika, and feta cheese and stir until the cheese starts to melt. Using the back of your spoon, mash the beans a little bit.
- Sometimes the ugliest food tastes the best.
- Prepare you taco shells according to package directions. To build a taco, start with the bean mixture and top with the coleslaw and cilantro.
*You can prepare this earlier in the day or even the day before–dinner prep will be a breeze!
- Serving Size: 1 taco
- Calories: 196
- Sugar: 1.5g
- Sodium: 116mg
- Fat: 9.6 grams
- Saturated Fat: 2.9 grams
- Carbohydrates: 20 grams
- Fiber: 5 grams
- Protein: 7 grams
Keywords: vegetarian black bean tacos
Warm, creamy, smoky beans + cold, crunchy, slightly spicy coleslaw=a perfect combination of texture and flavor. At least I was able to please two out of three members of the family with this meal.
Meghan, per usual, had a deconstructed, slightly different version of dinner. She had her black beans plain, a different cheese, the Mexican rice I served these with, and fruit.
I hope you aren’t too sick of my taco recipes. I swear, this baby is going to come out of the womb eating tacos and requesting bold-flavored foods! It’s all I want lately.
Edited to add: I was pregnant with Luke when I first published this recipe. He didn’t quite come out of the womb liking tacos, but at 6, he loves these!
If you try this Smoky Black Bean Tacos recipe, would you mind rating the recipe with stars when you leave a comment? It’s VERY helpful for me and other readers if the recipes have ratings and reviews. I appreciate you!
If you’d like to save this recipe for later, here’s an image to save to your Pinterest recipe board!