Crispy Black Bean Tacos with Feta & Slaw

Name: Crispy Black Bean Tacos with Feta & Slaw
Cuisine: Mexican
Ingredients: 6–8 small corn or flour tortillas; Canola or olive oil, for cooking; ½ cup (125 mL) crumbled feta cheese; 6–8 small corn or flour tortillas; 2 Tbsp (30 mL) olive or canola oil or mayo; 2 Tbsp (30 mL) olive or canola oil or mayo; Canola or olive oil, for cooking; 1 Tbsp (15 mL) lime juice; 2 cups (500 mL) bagged coleslaw or finely chopped cabbage; 2 cups (500 mL) bagged coleslaw or finely chopped cabbage; ⅓ cup (80 mL) chopped fresh cilantro; 2 Tbsp (30 mL) olive or canola oil or mayo; 1 green onion, chopped (optional); 1 tsp (5 mL) chili powder; ½ tsp (2.5 mL) ground cumin; Salt to taste; 2 cups (500 mL) rinsed and drained canned black beans (19 oz/540 mL can); ⅓ cup (80 mL) salsa (optional)

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Thanks to the February 2009 issue of Bon Appétit for inspiring this one—it’s fast and easy, and a great use of canned refried beans if you want to swap them for the do-it-yourself seasoned black beans. To make this recipe into great tasting burritos, stuff flour tortillas with beans, salsa, slaw, and feta, then wrap and cook in a skillet until golden and crisp.

Ingredients

Americas
Mexico
Sandwich
Vegetarian
Gluten-free
Central America
February

Ingredients

Method