More Great Recipes: Mexican | Misc. One Dish

Crispy Black Bean Tacos with Feta and Cabbage Slaw


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Member since 2008

Serves 5 | Prep Time | Cook Time 10

Ingredients

15-ounce can black beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
5 white or yellow corn tortillas
1 tablespoon lime juice
5 teaspoons olive oil, divided
2 cups coleslaw mix
2 scallions, chopped
1/3 cup chopped fresh cilantro
Ground black pepper, to taste
Hot sauce, to taste
1/3 cup crumbled feta cheese


In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.


In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.


In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.


Fold the tacos in half, then cook for about another minute per side, or until golden brown.


Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.


Pairs Well With


Notes

-- Recipe adapted from the February issue of Bon Appetit

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