I am kind of in love with these. a. They are so so good. b. They are pretty cheap. c. They are too easy. d. Healthy and vegetarian.
The perfect weekday meal. I am for sure going to make these again. And often.
I know this is something my sister, Jen, will love. She is a vegetarian and in college. I would have been all over this recipe in college.
However, this is not just for the struggling student. ;) I would say that this recipe is perfect for two people. I made 6 tacos instead of 4 (and we each ate 3).
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
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.
(Servings: 2, Prep time: 15 min., Cook time: 10 min., Difficulty: Easy)
Shanon (taste): 8/10
Scot (taste): 8/10
Dishwashing Effort: 1/5