Wednesday, February 2, 2011

Crispy Black Bean Tacos with Cabbage Slaw

After a couple of bombs this week (one bad recipe and one bad mistake by me) this recipe came to the rescue. Emilie has been raving about these for it seems like a couple of years now. Honestly, I hadn't tried them because they didn't sound that exciting. Well, I was in for a surprise. They were amazing. Definitely my favorite recipe of 2011 so far. We will make these again soon!

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.


The McFarlane Family said...

That will teach you to not listen to me. You've missed out on these for two years. :o)

Melody said...

Emilie keeps insisting I make them too. She's so bossy. :) But she's usually right.

Feta is crazy cheap this Sunday at Albies, so these are on the menu plan.

Elizabeth said...

These were AMAZING! Thank you!!

Addie said...

Quite possibly the best and easiest dinner ever! I fried the tortillas flat and we had tostadas.


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