
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
Ingredients
2 cups cooked black beans
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne
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)
Hot sauce or salsa to top (optional)
Preparation
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 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.)
These sound delicious! And the pasta below looks so decadent-my mouth is watering.
ReplyDeleteLove these! Glad the baking worked out for you too.
ReplyDeleteThose look great, I'm always looking for lighter mexican food.
ReplyDeletethese do make a great weeknight meal!
ReplyDeletethanks for sharing a vegetarian friendly meal! Yum!
ReplyDeleteI saw the recipe in the magazine, and now I have seen it on three blogs! It's time to make them myself!
ReplyDeleteThese sound great! I can't wait to make them...yum!
ReplyDeleteI made these from the magazine too. So tasty!!
ReplyDeleteI've been wanting to make these since I saw them in Bon Apetit! Now that I know a few bloggers have liked them, I really need to try for myself.
ReplyDelete