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
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!
- Category: Beans, Mexican, Vegetarian