Thursday, January 29, 2009

Crispy Black Bean Tacos

When I saw this recipe on Big City Cooking, I knew it would work perfectly for us since it was quick and flavorful. Then, yesterday, Cara at Cara's Cravings blogged about these and how she baked them instead of fried them to reduce the amount of oil used. I thought that was a great idea, so I followed that path. I also made a few other adjustments to the original recipe, including adding cayenne pepper to the black bean mixture for an added kick. Like Cara, mine made 6 tacos instead of the 4 that the original recipe yields.

These were really delicious. The cayenne contrasted nicely with the cool tanginess of the lime and feta coleslaw. I promise you won't even miss the meat!

Crispy Black Bean Tacos
adapted from: Bon Appetit via Big City Cooking and Cara's Cravings

2 cups cooked black beans
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne
2 tsp olive oil
1 lime, juiced
2 c. coleslaw mix
2 green onions, green part only
1/3 c. cilantro, chopped
6 corn tortillas
1/2 c. feta cheese
Hot sauce or salsa to top (optional)


Preheat oven to 425-degrees F.

Place beans, cumin, cayenne, and garlic powder in bowl and partially mash. In a separate bowl combine coleslaw mix, green onions, cilantro, lime juice, and 2 tsp oil. Season with salt and pepper.

Place bean mixture in tortillas and place tacos on a baking sheet. Bake in the oven for 15 minutes or until tortillas are crispy. Remove from sheet and stuff with feta and coleslaw mixture. Serve immediately. (If you want some more heat top with hot sauce or salsa.)