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.