CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.
