| what i made for dinner |
[12 May 2009|08:50pm] |
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Crispy Black Bean Tacos:
- 1 15 oz can of black beans, drained
- 1/2 teaspoon ground cumin
- 5 tsp olive oil, divided
- 1 Tbsp lime juice
- 2 cups coleslaw mix
- 2 green onions, chopped
- 1/3 cup chopped cilantro
- 4 tortillas
- 1/3 cup crumbled feta cheese
- bottled hot sauce (I used green Tobasco)
Place beans and cumin in a small bowl, partially mash. Mix 2 teaspoons olive oil and 1 tablespoon lime juice in medium bowl; add coleslaw, onions, and cilantro and toss to coat. Season slaw with pepper to taste.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in a single layer (I just heated them one at a time with a smaller skillet). 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 mixture. I put the Tobasco in the tacos as well.
omg, so good. you should eat these.
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