St. Patrick's Day dinner

And you expected to see something like corned beef and cabbage or Irish beef stew and soda bread.  Nope!

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