If you are craving a meal that bursts with vibrant flavors and satisfying textures, this Black Bean Tacos with Radish Slaw and Feta Recipe is a must-try. Hearty black beans simmered with garlic and cilantro create a rich, comforting base, while the crisp, tangy radish slaw adds a refreshing crunch that lifts the dish. Finished with crumbly, salty feta cheese and nestled in warm corn tortillas, these tacos bring together a perfect balance of freshness, spice, and creaminess that will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
The beauty of this Black Bean Tacos with Radish Slaw and Feta Recipe lies in its simplicity and the way each ingredient plays a key role. From the aromatic garlic to the zesty lime juice, each component adds layers of flavor, color, and texture that make these tacos truly unforgettable.
- Olive oil: Adds richness and helps cook the garlic and beans to perfection.
- Garlic cloves: Bring warmth and depth to the black bean filling.
- Black beans (2 cans, undrained): The hearty, protein-packed base of the tacos, cooked with their flavorful liquid.
- Radishes (2 bunches): Provide a crisp, peppery bite and beautiful color for the slaw.
- Green onions (4): Add mild oniony freshness to balance the heat and acidity.
- Jalapeño (1 or more): For a controlled kick of spice that wakes up your taste buds.
- Cilantro (1/4 cup chopped plus extra): Brings bright herbal notes throughout both the beans and slaw.
- Olive oil (3 tablespoons for slaw): Helps blend the slaw dressing for a silky texture.
- Lime juice (6 tablespoons, from 3 limes): Adds citrusy tanginess to brighten the radish slaw.
- Corn tortillas (15 small): The perfect warm, slightly sweet base to wrap all the fillings.
- Feta cheese: Its tangy saltiness contrasts wonderfully with the fresh, crunchy slaw.
- Salt and pepper: Essential seasonings to enhance all the flavors.
- Cooking spray: Helps crisp the tortillas for a delightful texture.
How to Make Black Bean Tacos with Radish Slaw and Feta Recipe
Step 1: Cook the Black Beans
Start by dicing one clove of garlic and heating a tablespoon of olive oil in a skillet over medium heat. When the garlic is fragrant and just beginning to brown, add both cans of black beans with their liquid, the chopped cilantro, and kosher salt. Bring everything to a gentle boil and then lower the heat to simmer. Let the beans cook for 15 minutes, stirring occasionally, until the liquid thickens and the flavors meld into a savory, comforting filling.
Step 2: Prepare the Radish Slaw
While the beans simmer, thinly slice the radishes and green onions to prepare your slaw. Deseed and finely dice the jalapeño to control the heat level. Chop enough cilantro to measure about a quarter cup, saving some for garnish later on. In a medium bowl, combine the radishes, green onions, jalapeño, and cilantro with fresh lime juice, three tablespoons of olive oil, and salt and pepper to taste. Toss well to create a zesty, colorful slaw that will provide the perfect crunchy contrast to the warm beans.
Step 3: Crisp the Tortillas
Preheat your oven to 450 degrees Fahrenheit. Arrange the corn tortillas on a baking sheet so they overlap slightly. Generously spray them with cooking spray on one side, then flip and spray the other side. Bake for 3 to 4 minutes per side, flipping twice total, until the tortillas are warm and slightly crisped around the edges. If you’re short on time, a quick microwave spray-and-warm technique works well too, but the oven’s toasted touch really elevates the taco experience.
Step 4: Assemble the Black Bean Tacos with Radish Slaw and Feta Recipe
To assemble, spoon a hearty scoop of the warm black bean mixture down the center of each tortilla. Top generously with the vibrant radish slaw, allowing the crispness to shine through. Finally, sprinkle crumbled feta cheese on top to add tangy creaminess that ties all the fresh and savory elements together. Serve immediately for the best flavor and texture combination.
How to Serve Black Bean Tacos with Radish Slaw and Feta Recipe
Garnishes
Fresh cilantro leaves add a burst of green freshness and an herby aroma when sprinkled over the tacos just before serving. For an extra pop of flavor, a few thin slices of radish on top make the presentation even more inviting. A wedge of lime on the side encourages guests to add a final squeeze of bright citrus tailored to their preference.
Side Dishes
These Black Bean Tacos with Radish Slaw and Feta Recipe pair beautifully with light side dishes like a cool cucumber salad or a simple avocado and tomato salad dressed with lime and olive oil. A bowl of seasoned rice or Mexican street corn (elote) can add heartier elements for a full festive meal. Keeping sides fresh and vibrant complements the tacos without overpowering their vibrant flavors.
Creative Ways to Present
For a fun twist, serve the tacos set up as a taco bar so everyone can customize their own with additional toppings such as sliced avocado, hot sauce, or pickled onions. You could also cut the tacos in halves and arrange them on a platter as bite-sized appetizers for parties. Using colorful plates and fresh garnishes makes the entire presentation pop and invites everyone to dig in happily.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the black bean filling and radish slaw stored separately in airtight containers in the refrigerator. This prevents the slaw from becoming soggy and keeps the beans fresh. The tortillas can be wrapped tightly in foil or plastic wrap and stored at room temperature for a day or two.
Freezing
The black bean mixture freezes beautifully. Place it in a freezer-safe container or heavy-duty freezer bags and freeze for up to three months. The slaw, being fresh and crunchy, is best made fresh and should not be frozen.
Reheating
Reheat the black beans gently on the stovetop over low heat or in the microwave until warmed through. Warm the tortillas in the oven or microwave just before serving to restore their softness and pliability. Add fresh radish slaw and feta after reheating for the best texture and flavor experience.
FAQs
Can I use fresh beans instead of canned black beans?
Absolutely! If you have time, cooking dried black beans from scratch will add even more depth to this Black Bean Tacos with Radish Slaw and Feta Recipe. Just be sure to cook them until tender, then simmer with garlic and cilantro as directed.
How spicy are the tacos?
The heat level can be adjusted by the amount of jalapeño you use. One jalapeño offers a gentle spice, but if you love it hot, feel free to add more or leave seeds in for extra kick.
Can I substitute the feta cheese for something else?
Yes! Cotija cheese is an excellent substitute that maintains the Mexican flair and salty tang. For a dairy-free option, try a sprinkle of toasted pumpkin seeds or a dollop of guacamole instead.
Are these tacos suitable for vegan diets?
To keep them vegan, omit the feta cheese or use a plant-based feta alternative. The black beans and radish slaw carry robust flavor all on their own.
What’s the best way to reheat the tortillas?
Warm them wrapped in a damp paper towel in the microwave for about 20 seconds or heat them briefly in a dry skillet. Avoid overheating to keep them soft and pliable rather than crispy unless you prefer them slightly toasted.
Final Thoughts
There is something truly joyful about biting into these Black Bean Tacos with Radish Slaw and Feta Recipe—the blend of smoky beans, crisp and tangy slaw, and creamy feta all wrapped in warm tortillas is pure comfort food perfection. Whether you’re cooking for a weeknight dinner or impressing friends at a casual gathering, this recipe’s simplicity and vibrant flavors will bring smiles all around. So go ahead, gather your ingredients, and treat yourself to this delicious, colorful taco feast!
