Crispy Black Bean Tacos

Sometimes you are hungry for dinner and you want it fast. Or maybe you don’t want a big mess to clean up, lots of pots and pans to wash, lots of ingredients to buy. Whatever the case may be, these tacos are great. It’s been a while since I’ve made tacos for dinner. Having a bit of a craving for Mexican food, but something different, I thought I’d give these a try.

I picked up a purple cabbage instead of prepackaged coleslaw mix. I thought it would be prettier, more colorful, and apparently very nutritious. Also? Cabbage is so cheap. Packaged salad mixes are not so cheap in comparison. I added a bit of grated carrot, and in just a few minutes I had my own “coleslaw mix.”

I thought the coleslaw part of the tacos could make an excellent salad as well. Just toss the veggies with the beans, the lime juice and olive oil, and serve the dressing on the side. It is fabulously crunchy and fresh tasting and would be great to go with something off the grill in the summertime.

I enjoyed this meal so much, and not just because it was fast and easy. The textures and flavors were unique, it turned out so pretty with all the brightly colored vegetables. It was different and interesting, but in the best way possible. Sometimes the simplest of ingredients can be combined in a way that wows and that’s always a nice surprise. Hubby’s first question after taking a a bite was: what is this dressing? Apparently, he liked it too!

And you know what? The variations of these are limitless. A few days later we still had most of the ingredients for the slaw, but I had used the last can of black beans. I threw the slaw together, added sliced yellow and orange bell pepper (carrot was gone) and made the tacos for lunch using shredded chicken mixed with salsa I had in the freezer leftover from enchiladas.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
adapted from Bon Appetit

  • 1 15-ounce can black beans, drained
  • 1/2 tsp ground cumin
  • 5 tsp olive oil, divided
  • 1 Tbs fresh lime juice
  • 2 cups purple cabbage, sliced thin
  • 1/2 of a carrot, grated
  • 3 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese
  • 1/3 c sour cream
  • zest of 1 small lime
  • 2 Tbs bottled chipotle hot sauce

Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add cabbage, carrot, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper. For the dressing, mix sour cream, lime zest and chipotle hot sauce in a small bowl, set aside.

Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. (I found that using a griddle like pan was best because I could fit several at once) Add tortillas in single layer. 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. Pass dressing alongside.