Crispy Black Bean Tacos with Feta & Cabbage Slaw

To begin, I’d like to introduce my new three-part rating system:
Taste:  zero to 4 stars
Difficulty: Easy, Moderate, Challenging
Cleanup: Quick, Moderate, Messy


Tim and I had these delicious and very quick vegetarian tacos from Bon Apetit tonight.

Taste: ****
Difficulty: Easy
Cleanup: Quick

Some notes on the recipe:

After adding the cumin, I used a potato masher to create a mixture that was the consistency of a black bean spread.

I accidentally bought flat-leaf parsley instead of cilantro.  At first, I was a bit annoyed I was not paying better attention at the store but then I realized that I know so many people who don’t like cilantro that it was good opportunity to modify the recipe.  I used 4 green onions instead of the 2 the recipe calls for.  I also diced up an avocado and added it to the slaw.  The slaw turned out very well and we didn’t miss the cilantro!

I used flour tortillas instead of corn.  Again an oversight at the store  (must have been a long day), but I tend to like flour tortilla better any way.

The feta and hot sauce was the final touch!  Both added great flavor.  I used my favorite hot sauce – Cholula!

Lastly, a note on serving size.  The recipe says it makes 4 servings but without sides I think it is 2 adult servings.

Crispy Black Bean Tacos with Feta & Cabbage Slaw
Bon Appétit, February 2009

  • 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.

3 thoughts on “Crispy Black Bean Tacos with Feta & Cabbage Slaw”

  • Jess – this was fabulous!! Very easy and delicious. We used parsley too and thought it tasted better than cilantro would have. Next we are making the beef and butternut squash stew!

    • Excellent! I loved these tacos too. Definitely make the stew – it’s delicious and definitely a bit different than your standard beef stew!

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