Crispy Black Bean Tacos with Feta and Cabbage Slaw

Starting off Vegetarian Week with a bang!

Wow, wow, wow! Do you ever find a recipe that sounds sort of okay, so you decide to give it a try, and it comes out so yummy that you kind of want to make it every day? Well, that happens to me on occasion, and it happened tonight! Golden corn with fresh chopped red peppers completed the meal. I made some minor modifications to the original recipe - you can see my modified version below.

Crispy Black Bean Tacos with Feta & Cabbage Slaw
serves 2

1 15-ounce can organic low-salt black beans, drained and rinsed
1 teaspoon ground cumin
1/2 teaspoon taco seasoning
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix (shredded carrots, cabbage, and red cabbage)
2 green onions, chopped
1/2 cup chopped fresh cilantro
1 package blue corn tortillas
1/3 cup crumbled feta cheese
Bottled sriracha hot sauce

Place beans, cumin and taco seasoning in small bowl; mix and partially mash. 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 teaspoon olive oil in large nonstick 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 crisp, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

The original recipe called for chipotle hot sauce, but I didn't have that. I have sriracha, though, and MAN is that stuff good! I have to thank Kat from Stainless Steel Thumb for introducing me, because I'm not quite sure how I lived without it!

Biggest compliment ever: Hubs chowing down on his third (or maybe fourth?) taco and declaring "This could be in a restaurant!" He didn't even notice that the entire meal was entirely vegetarian.


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