Black Bean Tacos with Feta Slaw Recipe

Black Bean Tacos with Feta Slaw

Servings: 4 (serving size: 2 tacos)


  • 1 center-cut bacon slice
  • 1 cup vertically sliced white onion
  • 2 teaspoons minced fresh garlic
  • 1/2 jalapeño pepper, seeded and chopped
  • 1 (15-ounce) can seasoned black beans (such as Bush’s), drained and divided
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups angel hair coleslaw
  • 1/4 cup cilantro leaves
  • 2 green onions, thinly sliced
  • 8 (6-inch) corn tortillas
  • 1 ounce feta cheese, crumbled


  1. Cook bacon in a large nonstick skillet over medium heat 2 minutes or until crisp. Remove bacon from pan; crumble. Add onion, garlic, and jalapeño to drippings in pan; cook 3 minutes or until onion is tender. Place onion mixture in a small bowl. Lightly mash 1 cup beans. Add mashed beans, cumin, salt, and remaining beans to pan; cook 2 minutes over medium heat or until thoroughly heated, stirring occasionally. Stir in bacon.
  2. Combine vinegar, mayonnaise, and black pepper in a large bowl, stirring with a whisk. Add coleslaw, cilantro, and green onions; toss to coat.
  3. Heat tortillas according to package directions. Divide bean mixture evenly among tortillas. Top evenly with onion mixture and coleslaw mixture. Sprinkle evenly with feta cheese.
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