Crispy Black Bean Tacos with Feta and Cabbage Slaw

Crispy Black Bean Tacos with Feta and Cabbage Slaw
Recipe from Smitten Kitchen
Adapted from Bon Appetit, February 2009

Serves 4

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce, optional

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. 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 1 tablespoon olive oil in large nonstick or cast iron 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 made these last Wednesday, and then again on Friday and Saturday. Lol. It was a combination of really liking them and also having nothing in the house. Definitely a keeper.

This picture is Greyson eating the whole wheat chocolate muffins that we made. The muffin recipe didn't make my cut, but he seemed to like it. =)