Tuesday, January 27, 2009

Crispy Black Bean Tacos with Feta and Cabbage Slaw

I had planned for a quick meal for tonight since on Tuesdays I have a brief period at home between my internship and a therapy group I co-lead on Tuesday evenings. But today there was a snow day, so no internship for me! We had a nice relaxing day at home. But I still had this quick meal on the menu so I went ahead and made it. It took about 15 minutes. It's pretty good. Nothing special, but definitely yummy for the amount of time it took. We even liked it with regular white corn tortillas, which we usually dislike quite a bit. I would make these again if we needed a quick meal.


Crispy Black Bean Tacos with Feta and Cabbage Slaw
Bon Appetit, 2/09

Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a complete protein—by adding Mexican rice.

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce (Note: we used Frank's Red Hot)

Place beans and cumin in small bowl; 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 and slaw. Pass hot sauce alongside.

Yield: 4 servings (or 2 if you each have 2 tacos, like we did)

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