Thursday, February 26, 2009

Black Bean Tacos

I know this is not a dessert, but it is a great dish to have for dinner and easy to prepare. The dish is black bean tacos. Ben saw this recipe in the February 2009 issue of Bon Appetite, so we tried it out the other day. We made the tacos, guacamole, and Spanish rice. Here's the recipe:

Crispy Black Bean Taco with Feta and Cabbage Slaw
makes 4 servings
  • Prep: 25 minutes
  • Total: 25 minutes


  • 1 15-ounce can black beans, drained
  • 1/2 teaspoon ground cumin
  • 5 teaspoons olive oil, divided
  • 1 tablespoon fresh lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese


  • Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
  • Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. 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.
I don't think it really matters what brand of Spanish rice you use, just make sure you don't under or over cook it! After Ben made the guacamole, I wanted to make it a little fancier so I took the hollowed-out avocado skin and used it as a little individual bowl to put the guacamole in.

The dish was delicious and I didn't even notice that the tacos didn't have meat in them, so that's a plus for those people who don't think they can have tacos without beef!

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