Thursday, August 11, 2011

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Um...yum?  Yes, yes, yes!  Plus, it took us five minutes to make these, and we were eating in 10.  You're welcome.

These tacos definitely remind of food I've had at Blanco.  Maybe it's the feta?  Most important thing learned today?  Feta + black beans = great combo! 

One bag of coleslaw is more than the normal person can load on a taco, so I proceeded to eat the leftover as a salad with hot sauce dressing.  Don't judge.  Do enjoy!

Crispy Black Bean Tacos with Feta and Cabbage Slaw
By the Bon Appetit Test Kitchen, Serves 4

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon lime juice
1 bag of coleslaw mix

1 bunch green onions, chopped
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.

Pam a 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 2.5 minutes per side. Load tacos up with feta and slaw. Pass hot sauce alongside.

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