Crispy Black Bean Tacos with Cabbage Slaw


I love Tex-Mex.  Black beans, pinto beans or veggies tossed is spicy chili powder, cumin, oregano and smoked paprika are just superb.  They are even better when you roll or stuff them into tortillas or tamales.  (If you haven’t noticed yet, I really like fillings stuffed inside of starches: dumplings, tacos, empanadas, potstickers, grilled sandwiches, etc.).  So when I stumbled upon a recipe for crispy black bean tacos that would use up my leftover cabbage (from potstickers) and use feta – another favorite of mine – I had to try it.

I am so glad I did.  These tacos are simple, but the cabbage/avocado slaw is amazing.  Who would have thought of slaw as a star?  The crispy cabbage marries nicely with the tangy lime juice and creamy avocado.  And don’t worry about a spicy kick, that is where the Sriracha comes in.  Drizzle it on or slather it to your tastes.  These tacos are quick, delicious and different from your average taco.  Instead of saving that cabbage for an Italian stew or stir fry, turn it into a taco slaw.  You’ll thank me.


Crispy Black Bean Tacos with Cabbage Slaw

adapted from bon appétit

1 15-oz can of black beans, drained and rinsed

1 teaspoon cumin

5 tablespoons of olive oil, divided

2 tablespoons of fresh lime juice (about 1 lime)

1/2 head of cabbage (about 2 cups), shredded

1 ripe avocado, diced

2 green onions, thinly sliced

10-12 small corn tortillas

1/3 cup crumbled feta cheese (for topping)

Sriracha (or other hot sauce)

salt to taste

Place black beans in medium bowl and mix together with cumin and a pinch of salt.  Partially mash the beans with a fork, potato masher or pastry blender.  In another bowl, whisk 2 teaspoons olive oil with lime juice and a pinch of salt and pepper.  Add the cabbage, avocado and green onions and toss to coat.

Heat 1 tablespoon of olive oil over medium-high heat in grill pan or large non-stick skillet.  Add 2 small tortillas (They should fit without overlapping; if they overlap do only one at a time.).  Heat until warmed through, about 30 seconds to 1 minute, and then flip them over.  Immediately add about 2-3 tablespoons of the bean mixture to the center of each tortilla.  Fold the tortilla in half over the mixture, pressing down slightly.  Cook until until golden brown the flip sides, about 1-2 minutes per side.  Continue with the rest of the tortillas and filling.

Once done with all tacos, fill with cabbage slaw and feta.  Then top the tacos with Sriracha to taste.  I like to drizzle just a bit in on them, but others prefer to burn their mouths.


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