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Tacos at home

Wed., March 4, 2009

Black beans, coleslaw fill tortillas

Tacos are messy enough to eat, never mind trying to do it behind the wheel while chatting on your cell phone. Do yourself a favor and do tacos at home with this easy and delicious take on the Mexican-American classic.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Recipe adapted from the February 2009 issue of Bon Appetit magazine

15-ounce can black beans, drained

1/2 teaspoon cumin

1/2 teaspoon salt

5 white or yellow corn tortillas

1 tablespoon lime juice

5 teaspoons olive oil, divided

2 cups coleslaw mix

2 scallions, chopped

1/3 cup chopped fresh cilantro

Ground black pepper, to taste

Hot sauce, to taste

1/3 cup crumbled feta cheese

In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.

In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.

In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.

Fold the tacos in half, then cook for about another minute per side, or until golden brown.

Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.

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