Black Bean Tacos with Feta, Mango Slaw and Sriracha Sour Cream

August 12, 2014

Black Bean Tacos

Tacos have never been one of my favorite foods. I’d almost always prefer a burger. Or anything that is bread-based and doesn’t hold the threat of cilantro.

Recently, I decided to give the dreaded tortilla another try—but under my conditions. This meant getting both sides of the tortilla nice and toasty. Armed with my newly crispy and soggy-prof tortillas, I set out on making a taco that I would actually like. 

These black bean tacos hail primarily from Smitten Kitchen. I liked the idea of an easy protein and the absence of typical taco ingredients. Really, you can keep your salsa.

I added a little extra spice to the black beans—curry and cumin. I also changed up the coleslaw with lemon juice, vinegar, mango and fresh basil. As a final touch, I made a little sriracha sour cream to go over the top.

How was it?

Fantastic. Really. I could eat these everyday. Better yet, they’re a breeze to make.


Black Bean Tacos with Feta, Mango Slaw and Sriracha Sour Cream
Easy black bean tacos with feta, mango slaw and sriracha sour cream.
Write a review
  1. 4 tortillas
  2. 1 15-ounce can of black beans, drained and rinsed
  3. 1 teaspoon ground cumin
  4. 1 teaspoon yellow curry powder
Mango Slaw
  1. 2 cups coleslaw mix
  2. Juice of 1 lemon
  3. 1-2 tablespoons vinegar (I used a peach vinegar)
  4. 1 mango, diced
  5. 1-2 teaspoons fresh basil, chopped
Sriracha Sour Cream
  1. 1/2 cup sour cream
  2. 1-2 tablespoons sriracha
  3. 1/4 cup crumbled feta
  1. Begin by smashing your black beans with a fork. Add in the cumin and curry to the beans and stir to combine. You will use 1/4 of this mixture for each of the tacos.
  2. In a large skillet over medium-high heat, get one side of the tortilla nice and crispy. Turn in over and add the black beans. Fold the tortilla and get both sides a deep golden brown. Continue/repeat with the remaining three tacos.
  3. For the mango slaw, add all of the ingredients in a bowl and stir to combine. Same with the sriracha sour cream.
  4. Top each of the tacos with mango slaw, sriracha sour cream and crumbled feta.
Adapted from Smitten Kitchen
Adapted from Smitten Kitchen

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: