Black Bean Tacos
Does anyone else out there love Smitten Kitchen? I've been making this recipe for a few years and it's divine. I have to stop myself from eating two at a time. And cumin in mass quantities can't be good, can it? This is one healthy recipe I can't live without!
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Ingredients (serves 4):
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce
Directions:
1. Place beans and cumin in small bowl; partially mash.
2. Season to taste
with salt and pepper.
3. 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.
4. 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; cook 1 minute. Fold tacos in half.
5. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Add hot sauce on the side, or if you're me, dump it right into the taco.
5. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Add hot sauce on the side, or if you're me, dump it right into the taco.
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Yum, this sounds delicious and is something I will most definitely try! I've been on a black bean kick lately. Thanks for sharing!
ReplyDeletethey are DELISH!
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