This recipe looks a bit weird (cabbage? feta? no meat?), but I promise it is amazing. And just so easy you will want to sing a tune. My pre-Christmas resolution is to spend less time in the kitchen during December, and I think I will be making these once a week--tonight they took no more than 15 minutes, combined with a quick-cook packet of Mexican rice. Yum.
I got this recipe from the blog www.ohsweetbasil.blogspot.com, and apparently she got it from Bon Appetit Magazine. Give 'er a try!
Crispy Black Bean Tacos with Feta and Cabbage Slaw
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 (which I, not surprisingly, do without)
1. Place beans and cumin in small bowl; partially mash.
2. 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.
3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.
4. 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.
5. Fill tacos with feta and slaw and eat up!
Yeah, a post! I'm gonna have to try these this week, though cabbage isn't always a good thing for my digestive system:-) We'll see what happens, poor Adam!
ReplyDeleteMade these and loved them! Different but so good, I even had both boys chowing down on them. Mason was shoving feta cheese in his face as fast as we could put it on his plate!
ReplyDelete