as soon as i came across this recipe in bon appetit - i knew i needed to make it. it seemed strange to me to use cabbage with black beans and tacos but i was very pleasantly surprised. even though this is a casual meal, it is unique enough to entertain with.
i decided to simmer the black beans in some salsa to add some additional flavor. i did this with my black bean zucchini and tomato quesadillas
and i loved it. it worked as well in this recipe as it did in that one.
all these flavors work so well together i can't believe i thought it would be strange. the cabbage dressed in the lime vinaigrette doesn't resemble coleslaw at all (i was worried about that) and the simmered black beans are hearty enough to be the "meat" in these tacos. the feta adds the right bit of sharpness to balance out every bite. i didn't use any hot sauce like the recipe suggests - my addition of the salsa removes the need for this.black bean tacos with feta and cabbage slawBon AppÃ©tit | February 2009
Makes 4-6 servingsingredients
1 15-ounce can black beans, drained
1/4 cup salsa - your favorite
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
zest of 1 lime
2 cups coleslaw mix
2 green onions, chopped
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce (optional)preparation
Place beans, salsa and cumin in small pan. simmer of low heat until warmed through. partially mash.
Whisk 2 teaspoons olive oil, lime zest and lime juice in medium bowl; add coleslaw and green onions 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 (one at a time) and cook 1 minute per side until just crispy.
Fill tortillas with the black bean mixture, coleslaw and feta.
I also added some tomatoes from the garden. I tossed them with some salt and pepper. I think they were a lovely addition.
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