Sunday, March 7, 2010

Crispy Black Bean Tacos with Feta and Cabbage Slaw

These are quite satisfying, and of course vegetarian. I adapted the recipe from Bon Appetite.

* 2- 15-ounce can black beans, drained

* 1 teaspoon ground cumin

1/2 tsp garlic powder

1 serano chili

* 2 teaspoons olive oil

vegetable oil for frying tacos

* 1 tablespoon fresh lime juice

* 1 package coleslaw mix

* 2 green onions, chopped

* 1/3 cup chopped fresh cilantro

* 10 white or yellow corn tortillas

* 1tbsp finely crumbled feta cheese

* Bottled chipotle hot sauce or other hot sauce

guacamole as desired


Place beans ,cumin , garlic powder and chili in small saucepan partially mash and heat gently then turn off heat. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions,feta and cilantro and toss to coat. Season slaw to taste with salt and pepper.


Heat 3 tbsp oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 2 tsbps of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with slaw. Pass hot sauce and guacamole alongside.

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