CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW
One 15-ounce can black beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
5 white or yellow corn tortillas
1 tablespoon lime juice
5 teaspoons olive oil, divided
2 cups coleslaw mix
2 scallions, chopped
1/3 cup chopped fresh cilantro
Ground black pepper, to taste
Hot sauce, to taste
1/3 cup crumbled feta cheese
In small bowl, combine beans, cumin and salt. Use a fork to partly mash beans. Divide mixture among the tortillas, spreading it evenly over 1 side of each. Set aside.
In medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.
In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.
Fold the tacos in half, then cook for about another minute per side, or until golden brown.
Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce. Serves 5.
---- Adapted from Bon Appetit magazine (February 2009)
