Paul and I have been searching for a new taco variation for a while now. We've added chorizo to ground beef (WIN), tried a few types of fish tacos (FAIL), and finally stumbled upon black bean tacos in Bon Appetit Magazine. This is a delicious vegetarian option that is also super fast! Seriously, I made these in about five minutes. If you have a little more time, however, it pairs well with Lyn’s Mexican Rice.
1 15 oz can black beans, drained, rinsed
1/2 tsp cumin
1/2 tsp chili powder
5 tsp olive oil, divided
1 Tbs lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 corn tortillas
1/3 cup crumbled feta cheese
Hot sauce of your choosing
Place beans and cumin in a small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro; toss to coat. Season slaw with salt and pepper.
Heat 3 tsp olive oil in large nonstick skillet over medium-high heat. Add tortillas in a single layer. Spoon 1/4 of bean mixture into each; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
Notes: I found these to be a little dry. You might double the coleslaw dressing, or avoid rinsing the beans. Definitely add hot sauce.
No comments:
Post a Comment