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One-Pan Smashed Black Bean Tacos with Creamy Slaw, Pickled Onion & Red Pepper Crema

Can’t resist a side of creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex-Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!

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Spicy Quick Veggie Easy Cleanup Summer lunches dinners
Prep: 20 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 red onion
  • 1 lime
  • 1 black beans
  • 1 tbsp southwest spice blend
  • 1 tex-mex paste
  • 0.25 oz cilantro
  • 4 oz shredded red cabbage
  • 2 tbsp mayonnaise
  • 6 flour tortillas
  • 0.25 cups monterey jack cheese
  • 2 tbsp smoky red pepper crema
  • 1 tsp olive oil
  • 1 tbsp butter
  • 0.25 tsp sugar
  • salt
  • pepper
  • 1 red onion
  • 1 lime
  • 2 black beans
  • 2 tbsp southwest spice blend
  • 2 tex-mex pastes
  • 0.25 oz cilantro
  • 8 oz shredded red cabbage
  • 4 tbsp mayonnaise
  • 12 flour tortillas
  • 0.5 cups monterey jack cheese
  • 4 tbsp smoky red pepper crema
  • 1 tsp olive oil
  • 2 tbsp butter
  • 0.5 tsp sugar
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
    • Halve, peel, and thinly slice half the onion (whole onion for
    4 servings). Quarter lime.
    • In a small microwave-safe bowl, combine ¼ of the sliced onion,
    juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of
    salt and pepper. Cover with plastic wrap; microwave until bright
    pink, 30-45 seconds. Set aside.
  2. • Heat a drizzle of olive oil in a large pan over medium-high heat.
    Add remaining sliced onion; cook, stirring occasionally, until
    lightly browned and slightly softened, 3-4 minutes.
    • Stir in beans and their liquid, Southwest Spice Blend, and
    Tex-Mex paste. Season with salt and pepper. Bring to a simmer
    and cook until liquid has thickened, 4-6 minutes.
    • Using a potato masher or fork, mash beans until mostly smooth.
    • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for
    4 servings) until melted.
  3. • While beans cook, roughly chop cilantro.
    • In a large bowl, combine cabbage, mayonnaise, half the cilantro,
    and a squeeze of lime juice to taste. Season with salt and pepper.
  4. • Wrap tortillas in damp paper towels and microwave until warm
    and pliable, 30 seconds.
    • Divide tortillas between plates and fill with smashed beans,
    Monterey Jack, slaw, smoky red pepper crema, pickled
    onion (draining first), and remaining cilantro. Serve with any
    remaining lime wedges on the side.