Crispy Black Bean Tacos (with Feta and Slaw)
Description
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!
Ingredients
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
Instructions
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!
- Category: Beans, Mexican, Vegetarian
