The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Feta & Black Bean Tacos with Pickled Cabbage & Coriander Corn Salsa
Level up your your Taco Tuesday with this Mexican-style feast. Think creamy black beans, infused with a fragrant blend of spices - perfect with Cantina del Sabor's authentic Cali tacos. Golden corn salsa adds the perfect crunch. Then finish with pink pickled cabbage, cooling yoghurt and zingy feta for extra freshness and tang.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 200g feta (Milk)
- 160g greek style yoghurt (Milk)
- 2 tbsp tomato purée
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 onion
- 460g black beans (Rehydrated black beans, water, salt.)
- 250g cantina del sabor corn tortillas (Corn (62%), Water, Oil)
- 1 unwaxed lime
- 1 chilli
- 1 handful of fresh coriander
- 1 red cabbage
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 280g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 587
Protein: 26g
Carbs: 74g
Fat: 25g
Feta & Black Bean Tacos with Pickled Cabbage & Coriander Corn Salsa
Level up your your Taco Tuesday with this Mexican-style feast. Think creamy black beans, infused with a fragrant blend of spices - perfect with Cantina del Sabor's authentic Cali tacos. Golden corn salsa adds the perfect crunch. Then finish with pink pickled cabbage, cooling yoghurt and zingy feta for extra freshness and tang.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, 2 medium bowls, a measuring jug & a sieve
Pickle the cabbage & prep the salsa
- Trim and finely slice the cabbage, then add to a medium bowl, along with the vinegar and a pinch of salt. Leave to pickle
- Roughly chop the coriander. Crumble the feta. Deseed and finely dice the chilli. Drain the sweetcorn
- In the other medium bowl, combine the corn, juice from the lime, coriander and chilli (for those who'd like the heat). Season to taste
Cook the tortillas
- Heat the large frying pan on high heat. Once hot, add 3-4 tortillas to the pan and cook for 1 min on each side, until golden. Remove and repeat with the remaining tortillas (3-4 per person)
- Wrap the tortillas in a clean tea towel to keep warm and set aside for later
Simmer simmer
- Drain and rinse the beans. Thinly slice the onions
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the onion and cook for 4 mins, then add the beans, Mexican spice mix, tomato puree and 200ml water
- Simmer for 10 mins, until the liquid has thickened. Lightly crush some of the beans with the back of a fork. Add a splash of water if it becomes too dry. Season with salt to taste
Plate up
- Serve the tortillas onto plates. Spread the yoghurt over the tortillas and top with the crumbled feta
- Add the bean mix, pickled cabbage and finish with the corn salsa
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.