Black Bean Tacos with Cabbage Slaw and Chipotle Cashew Cream
Taco night in our house used to default to ground turkey. Then Kiana started making these, and now the turkey version has to fight for its spot on the rotation. The black beans are mashed just enough to be scoopable, seasoned with garlic, cumin, and smoked paprika so they're smoky and rich without any meat in sight. The chipotle cashew cream is the real revelation; raw cashews blended with chipotle peppers in adobo, lime juice, and a little water until silky. It's smoky, creamy, and just spicy enough to make you pay attention. The crunchy cabbage slaw ties it all together.
- VEG
- GF
- DF
Estimated macros per serving
Calories ~520 · Protein ~21g · Carbs ~70g · Fat ~20g
Ingredients
For the chipotle cashew cream:
- 3/4 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 1 to 2 chipotle peppers in adobo sauce (plus 1 teaspoon adobo sauce)
- 2 tablespoons fresh lime juice
- 1/2 cup water (start here; you may need a little more)
For the black beans:
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 (15-ounce) cans black beans, drained and rinsed
- 1/4 cup vegetable broth or water
- Kosher salt and freshly ground black pepper
For the cabbage slaw:
- 2 cups shredded red or green cabbage
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- Pinch of kosher salt
For serving:
- 8 small corn tortillas, warmed
- Fresh cilantro leaves
- Lime wedges
Method
- Make the cashew cream. Drain the soaked cashews and add them to a blender with the chipotle peppers, adobo sauce, 2 tablespoons of the lime juice, and ½ cup water. Blend on high until completely smooth, about 1 to 2 minutes, adding water 1 tablespoon at a time until you reach a drizzleable consistency (you may need up to ½ cup total). Scrape down the sides as needed. Set aside. Note: the cashew cream will intensify in heat and flavor as it sits — if making ahead, start with 1 chipotle pepper and add more to taste after chilling.
- Make the slaw. Toss the shredded cabbage with 1 tablespoon lime juice, 1 tablespoon olive oil, and a pinch of salt. Set aside to soften slightly while you cook the beans. Taste and adjust salt or lime as needed.
- Cook the black beans. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic, cumin, and smoked paprika and cook for 1 minute, stirring constantly, until fragrant — the garlic should smell sweet and the spices should darken slightly. Add the black beans and broth. Cook for 5 to 7 minutes, mashing about half the beans with a fork or potato masher so you get a mix of creamy and whole. Season with salt and pepper.
- Warm the tortillas over an open flame for about 15 seconds per side, or wrapped in a damp towel in the microwave for 30 seconds.
- Assemble the tacos. Spoon the black beans onto warm tortillas. Top with cabbage slaw, a generous drizzle of chipotle cashew cream, fresh cilantro, and a squeeze of lime.
Variations & Notes
- Extra Hungry: Make double the beans and serve two extra tacos per person, or add a side of Spanish-style rice.
- Protein add-on: Top with sliced grilled chicken (cooked to 165°F; no longer vegan) or crumbled seasoned tempeh.
- Quick shortcut: If you don't have time to soak cashews, use store-bought cashew cream or a good vegan sour cream blended with chipotle and lime.
- Sub notes: Pinto beans work in place of black beans. Flour tortillas are fine if corn isn't your thing (no longer gluten-free). Check that your chipotles in adobo are gluten-free — some brands thicken the adobo with wheat flour. The cashew cream is also outstanding as a dip for roasted vegetables.
- Storage: Beans and cashew cream keep refrigerated separately for 3–4 days. The slaw is best made fresh. Leftover cashew cream makes a great sandwich spread or bowl drizzle.