Black Bean and Feta Tacos

Black Bean and Feta Tacos

 

 

Source: Adapted from Smitten Kitchen

 

 

Ingredients

 

• 1 15-ounce can black beans, drained
• 1/2 tsp ground cumin
• 5 tsp olive oil, divided
• 1 Tbs fresh lime juice
• 2 cups coleslaw mix (or some purple/green cabbage sliced thin)
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• 1/3 cup crumbled feta cheese
• Kosher salt and pepper to taste
• Bottled chipotle hot sauce or other hot sauce

 

Directions

 

1. Chop and prepare all the ingredients that need prep.
    
2. Place the drained beans and the cumin into a small bowl, and using a potato masher, slightly mash, leaving some whole beans.
    
3. In another bowl, Add the olive oil and lime juice. Add the coleslaw, green onions, and cilantro and toss to coat evenly. Season to taste with salt and pepper.
    
4. Heat 3 tablespoons of olive oil into a non-stick skillet.
    
5. Place 1 tortilla into the skillet and spoon 1/4 of the bean mixture onto the half of the tortilla, fold, and cook for 1 minute or until slightly toasty. Flip and cook the other side.
    
6. Remove the bean taco and place on paper toweling. Fill each as they are done with the feta cheese and some of the slaw.  Pass the hot sauce as desired.

 

*Flour tortillas are also excellent with this recipe (as shown)

 

 

 

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Notes

Jan 04, 2011

 

As of this blog re-design, we have not had these in quite some time - and of course, it's time to make them again.  I saw that SK had re-done this recipe as well, using corn tortillas, while those are my favorite, I'll pass on them this time.

 

 

 

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