Tuesday, January 19, 2010

Crispy Black Bean Tacos with Feta and Cabbage Slaw, from Gael

Crispy Black Bean Tacos with Feta and Cabbage Slaw, from Gael

Made these on Jan. 19, 2011. We had the tortillas, limes and cheese already so I didn't have to buy much. I left out the green onions and cilantro. Rob loved these! Light and meatless and so quick to make.

Serves 4, or so I hear
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

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.
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.
We also spooned pico de gallo in our tacos. You could also use guacamole, sour cream, salsa, other Mexican sides. Yum!

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