It’s no secret that we are a Mexican food loving family. The word “quesadilla” entered Zachary’s vocabulary very early on, and he continues to be extremely excited on quesadilla and taco nights. Can’t say I blame him.
These tacos are obviously a bit different than your usual ones, but we all really liked them. A quick and crispy slaw gives texture and freshness to the tacos and feta cheese (as odd as I thought it when I originally started seeing/using it) is really great with Mexican fare. These tacos come together in no time. Zachary seasoned and mashed the beans on his own, and also helped me with the slaw (which, per his usual “helpfulness” included him eating most of the prep ingredients). These take just a few minutes to crisp up on the stovetop, so dinner is ready in no time.
I had put coleslaw mix on the grocery list, and Tom came back with broccoli slaw (probably because it was a smaller bag) to which I let out a groan. I’m really not the world’s biggest broccoli fan, if you haven’t noticed nearly the complete absence of it on this blog. But for some reason, I liked this slaw better than standard broccoli. I may have even liked it better than regular coleslaw mix. That said, I think these tacos would also be pretty awesome with jicama slaw, so I’ll try that next time around.
Crispy Black Bean Tacos with Feta and Slaw
1 (15 oz.) can black beans, drained and rinsed
1/2 tsp. cumin
2 tsp. olive oil
1 Tbsp. lime juice
1.5 cups coleslaw mix
2 green onions, sliced
1/3 cup chopped cilantro (if you’re a fan)
2-3 tsp. vegetable or canola oil
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled hot sauce for serving
Place the beans, cumin, and salt and pepper to taste in a bowl and partially mash.
In another bowl, toss together the coleslaw mix, olive oil, lime juice, green onions, and cilantro. Season to taste with salt and pepper, and set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the tortillas in a single layer. Spoon 1/4 of the bean mixture onto one half of each tortilla; cook for about 1 minute. Fold the tacos in half and cook until golden brown and crispy, 1-2 minutes per side.
Stuff the tacos with the slaw and feta. Top with hot sauce.
Meatless Monday: Crispy Black Bean Tacos with Feta and Slaw