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Crisp Black Bean Tacos with Feta and Cabbage Slaw
20 minutes
2
Steps
- Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. 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 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; warm 1 minute. (Whenever I skip minute, the tortillas break instead of bend and I regret it.) Fold tacos in half over filling. Cook until golden brown underneath, about 1 more minute, then flip and crisp on the second side, another 1 to 2 minutes. Spoon feta and slaw into tacos. Pass hot sauce alongside, or if your name is Alex, drown your taco in a puddle of it.
Originally published at smittenkitchen.com. Reproduced for personal collection.
