Crispy Black Bean Tacos With Feta Cabbage Slaw Recipes

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CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW



Crispy Black Bean Tacos with Feta and Cabbage Slaw image

Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by adding Mexican rice.

Provided by Bon Appétit Test Kitchen

Categories     Bean     Vegetarian     Quick & Easy     Low Cal     High Fiber     Cinco de Mayo     Dinner     Lunch     Feta     Low Cholesterol     Cabbage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Steps:

  • Place beans and cumin in small bowl; 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 3 teaspoons 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 golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

CRISPY BLACK BEAN TACOS WITH FETA & CABBAGE SLAW



Crispy Black Bean Tacos With Feta & Cabbage Slaw image

This is an awesome recipe from The Bon Appétit Test Kitchen! The flavours really work well together. Not only is it fast, easy, satisfying, and delicious, it is healthy, vegetarian, and low calorie too! You can omit the feta to make it vegan. Recipe was printed in the latest Bon Appétit Magazine (Feb. 2009). To cut down the fat, eat them open-faced as a taco salad. Use a griddle to prepare multiple tacos at once.

Provided by blucoat

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, drained
1/2-1 teaspoon ground cumin
5 teaspoons olive oil, divided
1 -1 1/2 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro or 1/3 cup parsley
4 corn tortillas (white or yellow ) or 4 wheat flour tortillas
1/3 cup crumbled feta cheese
bottled chipotle hot sauce or hot sauce

Steps:

  • Place beans and cumin in small bowl; 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 3 teaspoons 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 golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

CRISPY BLACK BEAN TACOS WITH FETA & CABBAGE SLAW



Crispy Black Bean Tacos with Feta & Cabbage Slaw image

Who needs meat? This are one of if not the best Tacos I have ever had/made. I have vegetarian friends who love me for this recipe and have added to their regular meal planning. They love that they are so outside the box from your normal every day bean taco or tostada. My mouth waters when I think of the flavors and textures. I'm...

Provided by Annette W.

Number Of Ingredients 13

15 oz black beans drained
1/2 tsp cumin
5 tsp olive oil, divided
2 Tbsp fresh lime juice
2 c cole slaw mix
2 green onions, chopped
1/3 c fresh cilantro, chopped
4 white or yellow corn
or flour tortillas
1/3 c feta cheese, crumbled
1 large avocado, sliced
bottled chipotle hot sauce or other hot sauce
salt and pepper

Steps:

  • 1. Place beans, cumin and half the lime juice in small pan to heat; partially mash.
  • 2. 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.
  • 3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.
  • 4. 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.
  • 5. Fill tacos with feta, sliced avocado and slaw. Pass hot sauce alongside. Enjoy!

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