Monday, February 9, 2009

Black Bean Tacos with Feta and Slaw

Another recipe from Smitten Kitchen that looked appealing. She wrote that it was a quick meal, though it ended up taking me a while to put it all together. I bought premade coleslaw from the co-op and doctored it up as the recipe indicates, though I also minced some red onion and added that as well. I had also gotten mini tortillas, which I thought she had used also, but turns out not so much. Their mini-ness made the cooking a bit trickier. I also had made the black beans from dry, not from the can, for the first time, which made it feel like more of a process. Definitely need to perfect my bean-making skills.

Black Bean Tacos with Feta and Slaw

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

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; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw.

These turned out good, a bit tricky to assemble, but delicious to eat. Made a few for dinner and a few extra for lunch today.

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