Summer came late to L.A. this year. After a gloomy August, which ended with the fires that sat on the edge of the city like the end of the world, September was unseasonably hot. It was the kind of weather that called for cool dishes. In the original recipe, these tacos are fried, but I skipped this step, making them one of the easiest, most refreshing dishes in my small collection. I like it, too, because I just put all the ingredients in the fridge, and I could whip up a taco in less than sixty seconds any time I liked. This is also a good dish for vegetarian friends.Black Bean Tacos with Feta and Cabbage Slaw
adapted from Bon Appetit, February 2009
Ingredients:
- 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
- Corn tortillas
- 1/3 cup crumbled feta cheese
- Bottled chipotle hot sauce or other hot sauce
- 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
- Corn tortillas
- 1/3 cup crumbled feta cheese
- Bottled chipotle hot sauce or other hot sauce
Directions:
1) Place beans and cumin in small bowl; partially mash.
2) 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.
3) Scoop bean mixture, slaw mixture, and feta into a tortilla and drizzle with hot sauce.
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