Black Bean Tacos with Goldenberry Slaw

Black Bean Tacos with Goldenberry Slaw

Behind every great taco is an even greater salsa or slaw, and in this case, it’s the latter. This citrusy, colorful slaw tops a base of protein-rich black beans, a chipotle cream sauce, and of course, a generous serving of avocado.

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For the Goldenberry Slaw:

2 cups shredded Green Cabbage

1 cup shredded Red Cabbage

1 Carrot, grated

1/3 cup Navitas Organics Goldenberries, chopped very fine

½ tsp Sea Salt

2 Tbsp. Olive Oil

2 Tbsp. fresh Lime Juice

For the Chipotle Cream:

½ cup Navitas Organics Cashews

½ cup Water

½ tsp Sea Salt

1 tsp Yellow Miso

1 tsp Apple Cider Vinegar

¼ tsp Chipotle Powder

For the Tacos:

8-10 6-inch organic sprouted Corn Tortillas, warmed

2 15-ounce cans cooked Black Beans, warmed

2 Avocados, pitted, peeled, and sliced

Cilantro, for garnish (optional)


To make the slaw, combine all the slaw ingredients in a large bowl. Mix well, cover and refrigerate for a minimum of two hours or up to two days.

To make the chipotle cream, combine all the cream ingredients in a mini blender. Let sit for 15-30 minutes to allow the Cashews to soften, then blend until smooth.

To assemble the tacos, lay the tortillas on a flat surface. Fill with beans and drizzle with the chipotle cream. Top generously with slaw, a couple avocado slices and garnish with cilantro, if desired. Serve warm.

Makes 8 tacos; serves 3-4

Submitted by Julie Morris

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