Black Bean & Feta Tacos

Good with: Beer, Green Chile Rice, Chips & Salsa
Time: 30 minutes
Cost: 60¢ per taco
Adapted from a recipe in the February ’09 issue of Bon Appetit.

I know what you’re thinking, but trust me, there’s nothing strange about feta cheese going in to tacos. Believe me, I thought the same thing when I saw this recipe, but when I took that first delicious bite, I was hooked.

Makes: 6

Ingredients

6 corn tortillas, 6″
1 can black beans
1 tbsp. cumin
1 tbsp. hot sauce (we used Tapatio)
2 cups coleslaw mix
1/3 cup cilantro, roughly chopped
2 scallions, chopped
Juice of 1 lime
2 tbsp. extra virgin olive oil for coleslaw
2-3 tbsp. extra virgin olive oil for frying
1/3 cup feta cheese, crumbled
salt & pepper to taste

Coleslaw

1. In a medium sized bowl, combine coleslaw mix, scallions and cilantro.
2. In a separate bowl stir together oil and lime juice until combined.
3. Add oil/lime juice mixture to coleslaw and toss to coat.

Tacos

1. Drain liquid from black beans and mash them in a bowl with hot sauce and cumin.
2. Heat 1tbs oil on medium in a non-stick pan. You will need to add more oil to the pan as you cook.
3. Place a tortilla in the pan and move it back and forth to coat with oil.
4. Scoop a spoonful of beans and spread them over half the tortilla.
5. Fold tortilla in half and cook for about 1  minute on each side.
6. Remove from the pan to a plate and immediately fill with feta and coleslaw. Be careful, the inside of the taco will be hot.
7. Repeat until you’ve got your desired number of tacos lined up.

Yaaaaaaaargh: The consistency of the mashed beans depends on your preference. I like to mash them up pretty good so there are barely any whole beans left, but it works just as well with less mashing and more whole beans. Same goes for the tortillas. If you like them a little but more crunchy, let them cook for an extra 3o seconds or so on each side. If you find yourself with too much coleslaw, it also makes a great side dish or a snack for the next day.