Korean BBQ black bean tacos with quick slaw
Black beans simmered in a sticky gochujang, soy and ginger sauce and tucked into tortillas with a tangy sesame slaw, a Korean-Mexican food truck taco made at home.
- 30 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.49 a serving
- 470 calories
- Vegan
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 3 cups coleslaw mix
- 2 tsp sesame oil, divided
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cans black beans, drained and rinsed
- 1 tbsp gochujang
- 12 corn tortillas
- 3 green onions, thinly sliced
- 1 tsp sesame seeds (optional)
- 1 tsp sriracha (optional)
From your pantry
- 2 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp red pepper flakes
- 1 pinch salt
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- ¼ cup water
Each serving has about 470 calories, 19 g protein, 82 g carbs and 9 g fat, and costs about $1.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No coleslaw mix? Green cabbage or red cabbage works.
- No black beans? Pinto beans or kidney beans work.
- No green onions? Chives work.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
the coleslaw mix with the vinegar, sugar, 1 teaspoon sesame oil, pepper flakes and of salt. Let it sit while you cook.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Heat the vegetable oil in a large over medium heat. Add the garlic and ginger and cook 1 minute, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heat
Stir in the beans, gochujang, soy sauce, brown sugar and water and 5 to 6 minutes, mashing about a third of the beans, until thick and sticky.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Dolly’s tip: Mashing some of the beans makes the filling sticky, so it stays in the taco.Stir in the last teaspoon of sesame oil.
Wrap the tortillas in a damp paper towel and microwave 1 minute, until soft.
Timer: 1 min
Fill the tortillas with the beans and slaw and top with green onions, sesame seeds and a of sriracha.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
