crispy black bean tacos

I made these tacos last night. They were ridiculously fast, easy, and delicious. Also, all the ingredients costed around $8 total. I think this may be a meal I make weekly for a while.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
(from February's Bon Appetit)

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.


Sarah said...

Do you think this could work with romaine instead of cabbage? How about another cheese? I'm trying to find a way to make it without going to the store again.

mary-claire said...

I think romaine would be fine, as would another cheese. Although the feta is pretty great. I made these again last night. Oh my they're good!