Crispy Black Bean Tacos With Feta and Cabbage Slaw |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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There are dozens of ways to tweak this /2009/02/crispy-black-bean-tacos-with-feta-and-slaw/ Ingredients:
1 (15 ounce) can black beans, drained |
1 teaspoon ground cumin |
5 teaspoons olive oil, divided |
2 tablespoons fresh lime juice (or more) |
2 cups coleslaw mix or 2 cups shredded cabbage |
2 green onions, thinly sliced |
1/3 cup chopped fresh cilantro |
4 corn tortillas (white or yellow) |
1/3 cup crumbled feta cheese |
hot sauce |
Directions:
1. Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. 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.
2. Heat 1 tablespoon olive oil in large nonstick or cast iron 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, or if your name is Alex, drown your taco in a puddle of it.
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