Crispy Black Bean Tacos with Feta and Cabbage Slaw

I love trying recipes that turn out better than I expected. We tried this recipe for the first time last night and loved it- the feta tied everything together perfectly. I highly recommend it.

And I love it even more when my meals turns out looking somewhat like the recipe photo. Obviously I will never leave my day job to become a food photographer- but I think you can still get the general idea.



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
Bottled chipotle hot sauce or other hot sauce

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. Pass hot sauce alongside.

(Bon Appetit: http://www.epicurious.com/recipes/food/views/Crispy-Black-Bean-Tacos-with-Feta-and-Cabbage-Slaw-351271)

We had this along side a salad (romaine, diced avacado and jicama, corn, black beans and red peppers) with a creamy lime dressing- very refreshing. You just put all the ingredients in a blender-

• 2 tablespoons freshly chopped cilantro leaves
• 1 tablespoon red wine vinegar
• 1 teaspoon lime zest
• 1/4 cup lime juice
• 1/2 cup sour cream
• 1 clove garlic, smashed
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper