Crispy Black Bean Tacos with Feta and Cabbage Slaw

Tacos don’t need meat. In fact, sometimes they can be much more hearty and satisfying without it. Case in point: these delicious and meatless black bean tacos. Don’t skimp here and buy pre-made hard taco shells, the fresh tortillas are cooked until crisp with the black bean filling inside them, making for a perfectly crunchy and hot taco. I think we might have overfilled ours a bit, and didn’t have much room for the slaw after the fact. Next time we’d probably make 6 or so tacos (instead of 4), and save more room in each one for the slaw. I also felt that the slaw could have a bit more flavor to it – maybe some chipotle mixed with some plain yogurt would give it a nice bite and consistency.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Makes 4 tacos (2-4 servings, depending how hungry you are). Recipe from Bon Appetit, January 2009.


Ingredients:

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, or finely shredded red and/or green cabbage, and grated carrot

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


Directions:

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.


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16 Comments Leave a Comment »

  1. I picked up the same issue this month and these caught my eye too.

    I’d love to try them with homemade tortillas.

  2. Mmmmm…this looks great!

  3. wow, great combo of flavors! those look delicious.

  4. As a veg, I almost never eat tacos because I associate them with the greasy meat filling from my childhood. These look terrific!

  5. I made these too! Seriously, I wanted dinner in 10 minutes or less and it … exceeded my low expectations. Definitely agree that the slaw needed more flavor. Um, and the beans. But! We really did finish our entire meal, and it was way better than takeout, so I should stop grousing.

  6. They beautiful, colorful and flavorful, too, I bet!

  7. Love the combo you chose for these quesadillas. Black beans with feta and cabbage slaw sounds perfect. Probably would work as a salsa too with the right dressing. So pretty.

  8. I don’t usually like black beans, but these were very tasty. I added red onion to the slaw and used flour tortillas instead, since we had them on hand. I was glad to see you tried them and liked them because they were on my weekly meal list.

  9. Yum! And so true about tacos not needing meat. I had some delicious potato tacos out west; I haven’t tried them at home yet.

    And shells fried at home make for a much better meal, too.

  10. i loved love loved these! here’s how we perked up the slaw…we followed the recipe exactly, but then took the reserved slaw and dressed it with a little mixture that consisted of a dollop of mayo, lime juice, a pinch of cumin and salt, and some sriracha. It was great!

  11. Just what I was craving and I have all the ingredients ready to go except the slaw and green onions. Looks delicious!

  12. these look wonderful!

  13. I’m tagging this. Thanks!

  14. These tacos are so yummy! My hubby made them for me last week and is making them again tonight. Yum!

  15. These are killer. I added garlic and salt to the beans, then a little salt to the slaw-mixture. Throw some fresh guac on the side, and your world will change!

  16. These look so good! I love vegetarian meals.

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