This is my go to quick meal. Takes about 15 minutes from start to table. Not only is it quick, but you can mix up the recipe with endless varieties. And I take shortcuts with this dish. You could make your own coleslaw mix or cook up a pot of dried beans. But I keep it quick. Canned beans, and prepared coleslaw mix.
But if you had time, and really wanted to make this something special, you could skip all of the shortcuts. And it would make this easy, delicious recipe, that much more delicious. I first saw this post on Smitten Kitchen (www.smittenkitchen.com) and I knew right away I’d love it. That week I made it twice. 1 can of beans was enough for 4 tacos with a bit left over – which is perfect for dinner for Dan and I and taking the leftovers to work for lunch. Simple, easy and yummy. Enough said.
Adapted from Bon Appetit, February 2009
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
Juice of 1 lime
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Place beans and cumin in small bowl; partially mash. If using canned beans, make sure to thoroughly drain and wash the beans. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and toss to coat. Season slaw to taste with salt and pepper.
Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add tortillas in single layer (I found it awkward to try to do more than I taco at a time, but if you have a large enough skillet it could work). 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.
Some substitutions – instead of Feta, use sour cream and avocado. Or you could top Feta with hot sauce. You could mix the black beans with chili powder or garlic salt. The possibilities are endless!