Being a Washington state native, I still make time to read the Seattle Times online every morning . Last week they featured a recipe for black bean tacos with feta and cabbage slaw. I was intrigued by both the picture and the flavor combination, so we'll be trying it on St. Patrick's Day. Hey, at least there's cabbage in it ;)
There will be a couple of modifications because I can't find the ingredients here.
coleslaw mix= me chopping cabbage and carrots
lime juice= me juicing a whole lime
fresh cilantro = dried cilantro
It sounds really easy to make and hopefully it will taste great too.
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 a small bowl, combine the beans, cumin, and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.
In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the 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 coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.
-recipe featured in the Seattle Times, adapted from the February issue of Bon Appetit