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Braised Black Beans Tacos with Tarragon Cream Slaw

Canned black beans braised in a spiced onion base until saucy, finished with lime off the heat, and piled into charred corn tortillas under a cool tarragon cream slaw
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Main Course
Ingredients Method

Ingredients
  

  • Ingredients:
  • 1 tbsp neutral oil
  • 1/2 large onion diced
  • 3 garlic cloves minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 2 cans 400 g black beans, with their liquid
  • 120 ml water or stock
  • 1 tbsp lime juice
  • 300 g shredded green cabbage
  • 2 green onions sliced
  • 60 g mayonnaise
  • 60 g sour cream or plain Greek yogurt
  • 2 tbsp chopped fresh tarragon
  • Zest and juice of 1 lime
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 8 corn tortillas 15 cm
  • 1 avocado sliced

Method
 

  1. Whisk mayonnaise, sour cream, tarragon, lime zest and juice, salt and pepper; toss with cabbage and green onions and chill at least 15 minutes.
  2. Cook the onion in oil over medium heat for 3 to 4 minutes.
  3. Add garlic and spices and cook about 1 minute.
  4. Add beans with their liquid and the water; bring to a gentle simmer.
  5. Simmer partly covered for 15 to 20 minutes until thick and glossy.
  6. Check that a spoon trail closes in about 2 seconds.
  7. Stir in lime juice off the heat and adjust salt.
  8. Char tortillas 20 to 30 seconds per side.
  9. Fill with beans, slaw and avocado.