Ingredients
- 1 (15.5-ounce) can black beans, drained but not rinsed (this makes them creamier)
- 1 teaspoon ground cumin
- 1 lime
- hot sauce (optional)
- kosher salt
- freshly ground black pepper
- 3 cups coleslaw mix (I like TJ’s Organic Shredded Green & Red Cabbage with Carrots)
- extra-virgin olive oil
- 4 corn or small flour tortillas
- 2 ounces (1/2 cup) feta or cotija cheese, crumbled
- your favorite taco toppings, such as avocado, toasted pepitas, cilantro, salsa, chipotle mayo, pickled red onions, etc., for serving
Instructions
- In a medium bowl, combine the black beans, cumin, a squeeze of lime juice, and a few dashes hot sauce (if using). Partially mash with a fork. Taste and season with salt and pepper.
- Add the slaw to a second medium bowl. Drizzle with olive oil and lime juice to taste. Season with salt and pepper.
- Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add as many tortillas as will fit in a single layer and spoon 1/4 of the bean mixture onto half of each one.
- Fold the tacos in half (if they aren't pliable, let them cook a little longer and then try again) and cook until crispy and browned in spots. Flip and cook until the second sides are crispy. (You can start cooking more tacos as soon as you fold the first batch. Alternatively, use a griddle and cook them all at once).
- Fill the tacos with feta, slaw, and toppings of your choice.
Adapted from Bon Appetit.