Crispy Black Bean Tacos with Feta and Cabbage Slaw

Recipe Photo: Crispy Black Bean Tacos with Feta and Cabbage Slaw
Author
Katie Kambridge
Source of Recipe
Bon Appétit | February 2009
Serves/Makes/Yields
4
Recipe Description

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. Active Time: 25 minutes Total Time: 25 minutes

 

Ingredients

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

 

Preparation

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.

 

Nutrition Information

Per serving: 232.6 (kcal) calories, 40.0 % calories from fat, 10.3 g fat, 2.7 g saturated fat, 11.1 mg cholesterol, 28.7 g carbohydrates, 5.0 g dietary fiber, 1.5 g total sugars, 23.7 g net carbohydrates, 7.5 protein

 

Type of Meal