Black Bean Tacos with Feta and Cabbage Slaw

For the first half of this year, one of my coworkers at the time and I have been trying to bring healthy lunches for each other. And by healthy I mean mostly minimizing meat/fat and increasing the veggies 😉 We’ve tried a lot of recipes and we definitely found some favorites, like these black bean tacos. They do require a few lunch containers and can be a bit messy, but they are worth it! This recipe is adapted from Bon Appetit.


  • 1 can black beans
  • 1/2 tsp cumin
  • 3 cups shredded cabbage or slaw
  • 1/2 chopped cilantro
  • 1/3 cup chopped onion (or a few green onions)
  • 1 Tbsp olive oil
  • 1-2 Tbsp fresh lime juice
  • Salt and pepper
  • 1/2 cup crumbled feta
  • 4-8 corn tortillas

I used whole cumin so I first roasted the seeds and then ground them using a mortar and pestle, but this is obviously not necessary if using ground cumin. Drain and rinse the black beans. Add the cumin powder to the beans and mash lightly.

Mix the cabbage slaw with the onions, cilantro, lime juice and olive oil. Season with salt and pepper. 

Warm up the tortillas either in a skillet or in a microwave. For lunch, I just put my tortillas in between paper towels and microwave them for 15-20 sec. 

Assemble tacos by adding beans, then cabbage slaw and top it with feta. I like mine lighter on the beans and heavier on the slaw. You can also add chopped tomatoes and/or avocado. These tacos are very tasty and you won’t even miss the meat 😉

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