Smashed Black Bean Tacos
with Creamy Slaw, Pickled Onion & Red Pepper Crema
- Milk
- Eggs
- Wheat
- Soy
Can’t resist a side of spiced, 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!
Ingredients
1 unit
Red Onion
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Black Beans
2 tablespoon
Mayonnaise
(Contains: Eggs)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 ounce
Coleslaw Mix
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Halve, peel, and thinly slice onion. Quarter lime. • In a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper; cover with plastic wrap. Microwave until bright pink, 30-45 seconds.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining onion and cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice, 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).
• While beans cook, roughly chop cilantro. • In a large bowl, combine coleslaw mix, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty blend of spices, creamy slaw, and tangy pickled onions, creating a flavorful vegetarian taco 🌮.
- Ease of prep: Customers consistently praised how quick and easy these tacos were to make, perfect for busy weeknights.
- Suggestions: Some recommended adding extra veggies like tomatoes or corn for more texture; others enjoyed customizing with ground turkey or beef.
- Portions: A few found the servings a bit small; consider adding a side of rice or chips to make it more filling.
- Leftovers: Several noted the flavors improved the next day, making great leftovers for lunch.
