Black Bean Tacos with Chipotle Slaw

Ingredients

• 1 x 400g can black beans, drained and rinsed
• 6 small (15cm) corn tortillas
• 1 chipotle chili in adobo sauce, finely minced (plus 1 tsp adobo sauce)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp fine sea salt
• 2 tbsp (30ml) water
• 200g (about ¼ head) purple cabbage, very finely shredded
• 1 medium carrot, peeled and grated
• 2 tbsp fresh lime juice (divided)
• 1 tbsp extra virgin olive oil
• 1 pinch caster sugar
• 1 large ripe Hass avocado
• 1 clove garlic, finely grated
• 2 tbsp pickled jalapeños, to serve
• 4 tbsp fresh coriander leaves, to serve

Smart Substitutions

• ↔Add 150g cooked bulgur wheat into the beans to stretch the recipe to 3–4 servings and add a complete grain protein
• ↔Use jackfruit instead of beans for a meaty, pulled-pork texture while keeping the dish plant-based

How to Cook

1. 1

   Combine shredded cabbage, grated carrot, 1 tbsp lime juice, olive oil, a pinch of sugar, and salt in a bowl. Toss well and set aside to soften and pickle lightly while you prepare the rest of the components. Taste and adjust seasoning.

   10 min

   The short acid-resting time (even 10 minutes) softens the raw cabbage and removes some bitterness while keeping it crunchy — this is a quick-pickle that dramatically improves the texture and palatability.

2. 2

   Heat a non-stick pan over medium heat. Add drained black beans, chipotle chili, adobo sauce, cumin, smoked paprika, garlic powder, salt, and water. Cook, stirring and mashing some beans against the pan wall until the liquid is absorbed and beans are fragrant and thick.

   5 min

   Mashing 30–40% of the beans against the pan creates a thick, cohesive filling that stays in the taco — if you leave them all whole they roll out with every bite.

3. 3

   Mash the avocado with the remaining 1 tbsp lime juice, grated garlic, and a pinch of salt. Leave slightly chunky — a rough mash has more texture interest than a smooth paste.

   2 min

   Place the avocado stone into the guacamole and press cling wrap directly onto the surface to prevent oxidation (browning) if making ahead.

4. 4

   Char the corn tortillas directly over a gas flame for 20–30 seconds per side, or in a dry cast-iron pan over high heat until blistered and pliable with dark spots. Fill each tortilla with smoky beans, a spoonful of guacamole, a mound of slaw, pickled jalapeños, and fresh coriander.

   5 min

   Charring over an open gas flame is not just aesthetic — the slight char adds a smoky, bitter note that balances the rich beans and creamy avocado. Microwaved tortillas are a poor substitute.