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Easy Black Bean Tacos with Chipotle Crema

Delight in these flavorful Easy Black Bean Tacos with Chipotle Crema, perfect for quick dinners or gatherings, combining savory black beans with crispy cabbage and a creamy chipotle sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Tacos
  • 2-3 cups drained savory black beans Use spicy black beans for an adventurous twist; alternatively, two 15-ounce cans of black beans mixed with ½ teaspoon of ground cumin.
  • 2 cups thinly shredded white cabbage Can substitute with coleslaw mix without dressing.
  • 2-3 pieces chopped green onions Lend a sharp, zesty flavor.
  • 1/3 to ½ cup fresh cilantro leaves Chop some and leave some whole for visual appeal.
  • 1 tablespoon lime juice Enhances all the flavors.
  • 8 pieces six-inch corn tortillas Provides essential tortilla flavor.
  • 2 teaspoons oil Used to fry the tortillas.
For the Chipotle Crema
  • ½ cup creamy sour cream Provides a rich base.
  • 1 teaspoon lime juice Add more for a zesty kick.
  • 1 teaspoon juice from a can of Chipotles in Adobo For an authentic smoky flavor.
  • ½ to 1 piece finely minced chili in adobo Adds extra heat.
  • ½ cup crumbled Cotija cheese Feta can be used if Cotija is unavailable.

Method
 

Preparation
  1. Begin by heating the black beans in a small pan. Lightly mash them, leaving some beans whole for texture.
  2. In a bowl, mix together the shredded cabbage, chopped green onions, cilantro, lime juice, and a pinch of salt. Set aside.
  3. Combine sour cream, lime juice, chipotle adobo juice, and minced chili in a bowl. Adjust consistency with water or buttermilk if necessary, and taste for seasoning.
Cooking
  1. Brush one side of the corn tortillas with oil. Heat a skillet over medium-high heat.
  2. Place the tortilla oil-side down in the skillet, spoon a couple of portions of the bean mixture down the center of the tortilla, fold it in half, and cook until lightly browned and crispy. Flip and crisp the other side.
Assembly
  1. Place the tacos on a plate, gently open them, and sprinkle with Cotija cheese. Top with cabbage slaw, drizzle chipotle crema, fold in half and enjoy.

Notes

For more flavor, experiment with spices like cumin or chili powder in the beans. Handle tortillas carefully to avoid breakage.