Crispy Black Bean Tacos with Feta and Spicy Lime Cabbage Slaw
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 10-12
Ingredients
  • Refried Beans:
  • 1 tablespoon olive oil
  • 2 can black beans, rinsed and drained
  • 2 garlic cloves
  • 1 tablespoon fresh oregano
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • Pinch of salt
  • Cabbage Slaw:
  • 2 cups shredded red cabbage (you can use green but red makes the dish more visually interesting
  • ½ small red onion, sliced very thin
  • 1 large scallion (white and light green parts; sliced thin)
  • 1 jalapeno, minced (discard the seeds and ribs if you want less heat)
  • ½ cup plain Greek yogurt
  • ½ teaspoon chili powder
  • Juice and zest of two limes
  • Sea salt and freshly-ground black pepper to taste
  • Tacos
  • 3-4 tablespoons olive oil
  • 10-12 corn tortillas
  • ¾ cup crumbled feta cheese
  • Extra scallions and lime for garnish
Instructions
  1. Chop garlic and oregano.
  2. Heat one tablespoon olive oil in a large saute pan over medium heat. Saute garlic for 30 seconds or until fragrant, stirring constantly. Add oregano, stirring constantly, for another 30 seconds.
  3. Add blacks bean and 2 tablespoons of water. Bring to a boil. Add chili powder and salt and allow the mixture to boil for one minute.
  4. Turn the heat down to low so it begins to simmer. After a minute, start mashing the black beans until they reach their desired consistency (simmering and mashing at the same time cuts down on the cooking time). I mashed for 2-3 minutes. Take the beans off the heat and allow to cool.
  5. Add all the cabbage slaw ingredients from cabbage through lime juice to a medium bowl and toss. Season slaw to taste with salt and pepper.
  6. Heat one tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon two tablespoons of bean mixture onto half of each tortilla; cook one minute. Fold tacos in half. Cook until golden brown, about one minute per side. Repeat with remaining tacos. You may need to add another tablespoon olive oil to the pan after a few tacos.
  7. Fill tacos with feta and slaw. Garnish with scallions and lime.
  8. NOTE: The original recipe calls for cilantro and hot sauce. I didn't use cilantro in my version because I don't particularly care for it. If you're a cilantro fan, add some chopped cilantro to the slaw or use it as a garnish. Also, I didn't use hot sauce because I think the cayenne pepper and jalapenos add enough heat, especially if you use the seeds. Again, if you love hot sauce, go ahead and pile it on there.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/crispy-black-bean-tacos-with-feta-and-spicy-lime-cabbage-slaw/