BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW
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|
|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|