Smashed Black Bean Tacos
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Smashed Black Bean Tacos

Smashed Black Bean Tacos

with Creamy Slaw, Pickled Onion & Red Pepper Crema

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!

One Pan

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit

Red Onion

1 unit


13.4 ounce

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

¼ ounce


4 ounce

Coleslaw Mix

2 tablespoon


(Contains Eggs)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk, Soy)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)

¼ teaspoon





Nutrition Values

/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate102 g
Sugar12 g
Dietary Fiber11 g
Protein20 g
Cholesterol50 mg
Sodium2190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Plastic Wrap
Small Bowl
Large Pan
Potato Masher
Large Bowl
Paper Towel


Prep & Pickle Onion

• 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.

Cook Beans

• 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).

Make Slaw

• 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.

Finish & Serve

• 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.

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