Saturday, June 6, 2009

Black Bean Tacos

I made this recipe a couple months ago, but since I haven't been cooking much I thought I would post this. It was really quick and it doesn't require much prep work. I first saw it on Big City Cooking, but a few weeks later, smitten kitchen also posted it.

Crispy Black Bean Tacos
originally from Bon Appetit magazine, reworked by Big City Cooking and smitten kitchen


15 oz black beans, drained
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp chili powder
5 tsp olive oil, divided
1 lime, juiced
2 c. coleslaw mix
2 green onions, green part only - I just used regular onions
1/3 c. cilantro, chopped
8 corn tortillas
1/2 c. feta reduced fat mexican blend cheese


Place beans, cumin, and garlic powder in bowl and partially mash (I used the back of a tablespoon, but I saw in the smitten kicthen post later that she used a potato masher. Either looks like it would accomplish the job). in a separate bowl combine coleslaw mix, green onions, cilantro, lime juice, and 2 tsp oil. Season with salt and pepper.

Heat 3 tsp oil in large skilled over medium high heat. Add tortillas and heat for 1 minute. Top half with the bean mixture and fold over. Heat 1 minute on each side until crispy. Remove from pan and stuff with feta and coleslaw mixture. Serve immediately. (if you want some heat top with hot sauce)

1 comment:

  1. Your Crispy Black Bean Tacos sounds scrumptious Melissa.