Black Bean and Corn Tacos with Cilantro Lime Slaw

Savoury and satisfying Black Bean and Corn Tacos are always a winner, especially with fresh toppings like cilantro lime slaw!

Prep Time5

Cook Time25

Course: Dinner

Cuisine: Mexican

Keyword: black bean tacos

Servings:

Heat the vegetable oil in a frying pan and sauté chopped onion over low heat for 5-7 minutes until softened, then add pressed garlic and cook for 30 seconds longer. Add the drained black beans, cumin, coriander, chilli powder, oregano, chipotle paste, tomato taste, one bay leaf and water with a pinch of salt, bring to a boil, then simmer for 10 minutes over medium heat until most of the liquid evaporated.
Mash about a quarter of the bean mixture with the back of a spoon to create thicker, creamier mixture. Add the corn and cook for 5 minutes longer. Season with more salt if needed.
To make the slaw, slice the red cabbage as thinly as possible, using a mandoline if you have one. Toss the sliced cabbage with lime juice, white wine vinegar, salt and chopped cilantro. Leave aside to allow the flavours to combine.
Serve with corn tortillas and various toppings.

Soft corn tortillas are recommended for this recipe, although wheat tortillas will work as well. Heat up the tortillas prior to serving according to package instructions.
Crush about a quarter of the black beans with the back of a wooden spoon once they have cooked down. This releases creaminess that makes the mixture incredibly satisfying to eat.
Slicing the cabbage thin enough for slaw with a knife is difficult. For best results, use a food processor or a mandoline to slice very thin, even pieces.
Giving the slaw time to sit allows the flavours to meld and intensify. This means that the slaw is suitable for making in advance.