Crispy Black Bean Tacos with Feta & Cabbage Slaw

Annette W.


Who needs meat? This are one of if not the best Tacos I have ever had/made. I have vegetarian friends who love me for this recipe and have added to their regular meal planning. They love that they are so outside the box from your normal every day bean taco or tostada. My mouth waters when I think of the flavors and textures. I'm a sucker for that kind of thing. Don't be shy, give these a try!

Gimme a dime for that rhyme.

Recipe from Bon Appétit 2009.

pinch tips: How to Brown Chicken


15 oz
black beans drained
1/2 tsp
5 tsp
olive oil, divided
2 Tbsp
fresh lime juice
2 c
cole slaw mix
green onions, chopped
1/3 c
fresh cilantro, chopped
white or yellow corn
or flour tortillas
1/3 c
feta cheese, crumbled
1 large
avocado, sliced
bottled chipotle hot sauce or other hot sauce
salt and pepper

Directions Step-By-Step

Place beans, cumin and half the lime juice in small pan to heat; 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.
Heat 3 teaspoons olive oil in 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 1 minute per side.
Fill tacos with feta, sliced avocado and slaw. Pass hot sauce alongside. Enjoy!