Crispy Black Bean Tacos with Feta and Cabbage Slaw |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the mealand get a complete proteinby adding Mexican rice. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Per serving: 232.6 (kcal) calories, 40.0 % calories from fat, 10.3 g fat, 2.7 g saturated fat, 11.1 mg cholesterol, 28.7 g carbohydrates, 5.0 g dietary fiber, 1.5 g total sugars, 23.7 g net carbohydrates, 7.5 protein Nutritional analysis provided by Bon Appétit
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