This is another brilliant breakfast, lunch or dinner (or snack!) recipe that can be altered really in any which way and still be craveable.  Crisp-your-tacos.  Honestly, you could have anything in them, and the crispy taco is what’s going to blow your mind.  Thank-you Deb, and (thank-you Kyla for pointing this recipe out!).  The added bonus is that these take mere minutes to prepare…we’ve even cheated with a Baja salad mix for a fast weekend lunch.  Make them soon (now!) – and enjoy!

Crispy Black Bean Tacos (with Feta and Slaw)

1 can (19 oz/540 mL) black beans, drained AND 1 1/2 t. cumin

Slaw

1 bag (14 oz/397 g) coleslaw mix (or chop your own cabbage, but a mix adds to the quickness!)

2 green onion, thinly sliced or diced AND 1/2 c. chopped cilantro

1 to 2 T. olive oil AND 3 T. + freshly squeezed lime juice

salt and freshly ground pepper to taste

12 corn tortillas (we use the small ones)

Toppings – crumbled feta, chopped cilantro, hot sauce

Put the beans and cumin into a small bowl and partially mash them while giving them a mix.  In a medium bowl, toss together the slaw ingredients, taste for seasonings and set aside.

Heat a titch of oil in a large nonstick skillet and heat up as many tortillas as will fit (flat), for myself I start with 3.  When they start to crisp a bit, scoop a couple of tablespoons of beans onto each tortilla and use your pancake flipper to fold them in half and give each a gentle press – they should now be ‘taco-shaped’ and they should stay put.

Leave them in the pan for as long as needed to get a lightly browned and crispy tortilla, lift out onto a plate and drop in more tortillas to start crisping.  Top each crispy taco with a good spoonful of slaw, garnish as desired and then dig in – my girls can easily eat 4 each…so I regularly double this recipe, even for lunch!

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