crispy black bean tacos with feta & cabbage slaw
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.
prep time
cook time
method
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yield
Ingredients
- 15 ounces black beans drained
- 1/2 teaspoon cumin
- 5 teaspoons olive oil, divided
- 2 tablespoons fresh lime juice
- 2 cups cole slaw mix
- 2 - green onions, chopped
- 1/3 cup fresh cilantro, chopped
- 4 - white or yellow corn
- - or flour tortillas
- 1/3 cup feta cheese, crumbled
- 1 large avocado, sliced
- - bottled chipotle hot sauce or other hot sauce
- - salt and pepper
How To Make crispy black bean tacos with feta & cabbage slaw
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Step 1Place beans, cumin and half the lime juice in small pan to heat; partially mash.
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Step 2Mix 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.
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Step 3Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.
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Step 4Spoon 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.
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Step 5Fill tacos with feta, sliced avocado and slaw. Pass hot sauce alongside. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Diet:
Vegetarian
Tag:
#Healthy
Keyword:
#crunchy
Keyword:
#flavorful
Keyword:
#hearty
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