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Crisp Black Bean Tacos with Feta & Slaw
There are dozens of ways to tweak this. Next time, in keeping with the shortcut vibe, I might just use Goya’s canned black
beans in sauce (which I’ve confessed to loving more than once) instead of mashing a can with what seemed like not enough
seasoning next time.
And, with the minutes that would save, I’d much rather use my favorite green onion and red cabbage slaw instead of the
suggested one. If I felt like adding some extra protein, it would only take a couple additional minutes to saute some
ground meat in a pan with onion and stir it into the beans — especially the saucier ones.
But really, the possibilities are endless, so use the recipe as a loose guideline and have fun with it.
Serves 4, or so I hear
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
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. Pass hot sauce alongside, or if your
name is Alex, drown your taco in a puddle of it.