Gosh, I have so many back up posts it's insane. Things I've cooked months, possibly even years ago that I haven't had the time to post. And you know why? Because every time I cook something new, I fall in love with it, and find myself itching to post it before all the other ones waiting in line to be posted. Such is the life of these black bean tacos. Gosh I love 'em so. I literally just made these for lunch a couple hours ago after I got off work and found myself oo-ing and ahh-ing at their deliciousness.
Crispy Black Bean Tacos with Feta & Cabbage Slaw
Yields: 6 tacos, 2 servings
For the black beans:
1 15 oz. can black beans, drained
1/2 small onion, thinly sliced
2 garlic clives, thinly sliced
1/2 tsp. ground cumin
salt and freshly ground black pepper, to taste
For the cabbage slaw:
2 tsp. olive oil
1 tbsn. lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup cilantro, chopped
1 tbsn. mayonnaise (optional)
salt and freshly ground black pepper, to taste
For the tacos
2 tbsn. olive oil
6 corn or flour tortillas
1/3 cup crumbled feta cheese
hot sauce, for serving
In a medium pan, heat the oil over medium-high heat. Once hot, add the onion and garlic and saute until translucent, about 3 minutes. Add the black beans, cumin, and salt and pepper to taste. Use a fork to slightly mash the beans and cook until heated through, about 3 minutes. To make the cabbage slaw, mix 2 tsp. of olive oil and lime juice in a medium bowl. Add the coleslaw, green onions, cilantro and toss to coat. If desired, you can also add the mayonnaise for a creamier slaw. Season with salt and pepper, to taste. Heat 1 tsp. of olive oil in a large nonstick skillet over medium heat. Add three tortillas in a single layer. Once golden brown, flip, then spoon 1/4 of the bean mixture onto each tortilla and cook for 1 minute or until golden brown. Repeat with the remaining tsp. of oil and tortillas. Fill the tacos with feta and slaw. Serve with hot sauce, lime wedges and sour cream.
