Crispy Black Bean Tacos with Feta & Cabbage Slaw

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. 

These are a vegetarian option that makes you totally forget that you used to love meat. It's healthy, crispy, tangy, a bit spicy... it goes on and on. I'm so in love with these tacos!! This is a perfect meal - cheap to make, easy to assemble, good for you and so freaking delicious. 

Crispy Black Bean Tacos with Feta & Cabbage Slaw

Yields: 6 tacos, 2 servings

Adapted from here.

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.

"Kogi" Korean BBQ Tacos

I've mentioned the Flying Sams before, but if you didn't know or are new around here, it's a club that I am involved in. We are a completely student run organization that operates a clinic in El Testerazo, Mexico once a month. It's the best club I've ever had the chance to be involved in and I love it dearly! More info here.

Well, every once in a while we have fundraisers to help us keep our clinic running and to provide the necessary medications for the people of our clinic. Sometimes we sell cupcakes and sometimes we sell Korean BBQ. This time we decided to kick things up a notch and try our hand at "Kogi" Korean BBQ Tacos. If you've never heard of Kogi you probably don't live around Southern CA, cause it's definitely all the rage around here. We used this AWESOME recipe from Kevin of Closet Cooking and boy was it a hit!

We kind of changed it up a bit by using prepared bulgogi meat rather than Kalbi that Kevin used. You can get prepared bulgogi meat from Korean markets, which are relatively cheap. It is already marinated and delicious by itself, but when topped with the SUPER, SUPER spicy Korean Salsa Roja, wow! Everything was delicious and so full of flavor. If you have the time, definitely make this.

Topped with some juicy limes, and you're set!

Mmmm juicy bulgogi.

"Kogi" Korean BBQ Tacos

Yields: 12 tacos/ 4 servings

Adapted from this recipe.

12 small corn tortillas

1 1/2 lbs. prepared Korean bulgogi

1 cup Korean style salsa roja (recipe below)

1 cup onion cilantro relish (recipe below)

2 cups shredded lettuce in Korean sesame vinaigrette (recipe below)

Toasted sesame seeds

Heat a medium sized pan over medium-high heat. Cook until cooked through, about 5 - 8 minutes, set aside. To assemble the tacos, heat the tortillas over an open flame until lightly toasty and warm. Top each tortilla with some meat, hot sauce, relish and lettuce. Finish with some sesame seeds and enjoy!

Korean Style Salsa Roja

Yields: 2 cups

Original recipe here.

1/2 lb. plum tomatoes

1/4 lb. tomatillos

1 cup water

1 oz. (about 20) dried chilies de arbol, toasted

1/3 cup onion, chopped

1 tbsn. garlic, grated

1 tbsn. ginger, grated

2 tbsn. gochujang

1 tbsn. sesame oil

1 tbsn. sesame seeds, toasted

Roast the tomatoes and tomatillos until charred on all sides, about 10 - 12 minutes. Place the tomatoes, tomatillos, water, chiles de arbol and onion in a large sauce pot. Bring to a boil and simmer until the onions and chiles are tender, about 20 - 30 minutes. Drain the water, reserving it. Place everything, other than the sesame seeds in a food processor or a blender and puree, adding some of the reserved liquid if needed. Strain the bits from the salsa and mix in the toasted sesame seeds.

Onion and Cilantro Relish

Yields: 4+ servings/ about 1 cup

Original recipe here.

1 sweet onion, chopped

1 bunch green onions, sliced

1 handful cilantro, chopped

1/2 lime, juiced

Mix everything together.

Shredded Romaine in Korean Sesame Vinaigrette

Yields: 4+ servings

Original recipe here.

1 tbsn. sesame oil

1/2 lime, juiced

1 tbsn. soy sauce

1 tbsn. gochugaru

1 tbsn. sesame seeds, toasted

1/2 heat romaine lettuce, shredded

Mix together all of the ingredients except the lettuce. Toss the lettuce in the sauce.