Monday, June 15, 2009

Black-Bean Cabbage Tacos

The combination of beans, cabbage, lime, and feta cheese make these tacos taste fresh and healthy. The addition of hot sauce on your taco is not required, but somehow it pulls all the flavors together. These could be served at lunch time or as a light dinner with some spanish rice and fruit.

Black-Bean Cabbage TacosRecipe by Caroline
Pictures by Caroline
makes 8 small tacos
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
2 teaspoons olive oil
1 tablespoon olive oil
Juice of 1 lime
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
8 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce
Salt and Pepper

1. Heat 2 teaspoons olive oil in a small skillet over medium heat. Add the drained black beans, half the chopped onions, and the cumin. Turn heat to low, cover, and let beans heat through for 10 minutes, stirring occasionally.
2. In a medium sized mixing bowl combine coleslaw, cilantro, half the chopped onion, 1 tablespoon olive oil, and the lime juice. Salt and pepper to taste.
3. In the meantime, heat a small skillet over low heat. Heat each tortilla shell for about 30 seconds each side, then place them on a plate, folding them in a clean cloth to keep warm.
4. To assemble, put a spoon full of beans and cabbage mixture into a shell, top with feta cheese and hot sauce. (Hot sauce is optional, but really pulls all the flavors together.)


Class of 2011 said...

I had never tried cabbage in tacos before until I met Grant. I love it! Sounds delicious with the feta.

Class of 2011 said...

Sorry, that comment was from Kelly - apparently Grant was logged into his MBA account and I'm too lazy to change it.

Brad said...

Mmmm...I love tacos and these were delicious.

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