• Cooking Time:
  • Servings:
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  • For the black beans:
  • 1 15 oz. can black beans, drained
  • 1/2 small onion, thinly sliced
  • 2 garlic clives, thinly sliced
  • 1/2 tsp. ground cumin
  • salt and freshly ground black pepper, to taste
  • For the cabbage slaw:
  • 2 tsp. olive oil
  • 1 tbsn. lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup cilantro, chopped
  • 1 tbsn. mayonnaise (optional)
  • salt and freshly ground black pepper, to taste
  • For the tacos
  • 2 tbsn. olive oil
  • 6 corn or flour tortillas
  • 1/3 cup crumbled feta cheese
  • hot sauce, for serving


  • In a medium pan, heat the oil over medium-high heat. Once hot, add the onion and garlic and saute until translucent, about 3 minutes. Add the black beans, cumin, and salt and pepper to taste. Use a fork to slightly mash the beans and cook until heated through, about 3 minutes. To make the cabbage slaw, mix 2 tsp. of olive oil and lime juice in a medium bowl. Add the coleslaw, green onions, cilantro and toss to coat. If desired, you can also add the mayonnaise for a creamier slaw. Season with salt and pepper, to taste. Heat 1 tsp. of olive oil in a large nonstick skillet over medium heat. Add three tortillas in a single layer. Once golden brown, flip, then spoon 1/4 of the bean mixture onto each tortilla and cook for 1 minute or until golden brown. Repeat with the remaining tsp. of oil and tortillas. Fill the tacos with feta and slaw. Serve with hot sauce, lime wedges and sour cream.

Categories: Vegetarian 
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