Quick Dinner

Black Bean Taquitos With Cabbage-Lime Slaw

A crisp weeknight dinner built from your black beans, with a sharp slaw and roasted salsa.

Prep 25 min

Cook 20 min

Yield 4 servings

Focus Tips

Shred the cabbage finer than you think; a thick slaw feels clumsy against the crisp taquitos.
Roll the tortillas tight so the taquitos stay compact and crisp.
Keep the salsa roasted and punchy so it cuts through the beans and cheese.

Pull Out Before Starting

Prep Before Cooking

2 cups cooked black beans
1/2 yellow onion, small dice
1 garlic clove, finely minced
3/4 cup shredded Oaxaca, Monterey Jack, or mozzarella
12 corn tortillas
2 cups green cabbage, very finely shredded
1 jalapeno, very thinly sliced
Roasted salsa: 4 Roma tomatoes, halved; 1/2 yellow onion, thick slices; 2 garlic cloves, peeled; 1 jalapeno, split
1 lime, juiced
1/4 cup crema for serving

Technique Spotlight

Fine shredding for slaw

Target

The cabbage should be thin enough to pile lightly and dress evenly without feeling woody.

Common Miss

Wide, chunky strips make the slaw chew too hard and fight the taquito.

Cut the cabbage into manageable wedges, then shave crosswise with steady thin strokes.
If the strips start getting broad, turn the wedge and reestablish a flat side before continuing.

Method

Cook the diced 1/2 onion in 1 tablespoon oil until soft, add the minced garlic, then stir in the black beans with salt and mash until thick but still textured. Fold in the shredded cheese off the heat.
Roast or char the tomatoes, onion slices, garlic, and split jalapeno until softened and spotted, then blend with salt into a loose roasted salsa.
Dress the shredded cabbage and thinly sliced jalapeno with lime juice, a little oil, and salt to make the slaw.
Warm the tortillas briefly so they bend. Fill each with a line of bean mixture and roll tightly.
Bake or shallow fry the taquitos until crisp and browned.
Serve with the roasted salsa, slaw, and crema.