Wednesday, February 8, 2012

Black Bean Tacos with Feta and Cabbage Slaw

I love these tacos. I feel like ending my post right there for dramatic effect so everyone really feels how much I mean that. I realize they might not look like much, but I fell in love with the combination of hot & cold and soft & crunchy with the fresh herbs, salty feta and touch of lime. Mmmph. This one is getting made again and soon (like possibly later today if I can find the time to run to the store and get more beans). In fact, I might have to leave this post up here for a while, just so more people will see it. Word needs to spread through the taco loving community. Tell all your amigos y amigas.

Makes 4-5 tacos

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

1.      Place beans and cumin in small bowl; partially mash.
2.      Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, scallions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
3.      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 2 minutes per side.
4.      Fill tacos with feta and slaw. Pass hot sauce alongside.

barely tweaked from Bon Appétit, February 2009 by The Bon Appétit Test Kitchen
chopped cilantro (front) & chopped scallions (back)
adding lime juice to the slaw ingredients
black beans and cumin
corn tortillas with black bean mixture
folded over
sprinkled with feta
topping with slaw
black bean taco with feta and cabbage slaw
spicing it up with a few shakes of tabasco
going in for a bite

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