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Website: Smitten Kitchen
Crisp Black Bean Tacos with Feta and Slaw
Page: smittenkitchen.com/2009/02/crispy-black-bean-tacos-with-feta-and-slaw/
Cuisine: Mexican | Course Type: Main Courses
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Recipe Reviews
ladotyk from Lakewood, CO
I love these tacos. They are so simple to make and they are infinitely adaptable. The key, though, is to toast the tortilla in a skillet to ensure a slight crunch when you dig in. Top with some hot sauce and enjoy!
Queezle_Sister from Salt Lake City, UT
This recipe is similar to things I make already, but I followed the instructions to see what I could learn. Err, I didn't use canned black beans (love my pressure cooker), and I needed some of the juice to make sure they were not too dry. I like the cumin in them, I think they'd be even better with carmelized onions and cumin.
The cabbage slaw was fun to make. Last summer I had the great pleasure of watching my sister carefully slice cabbage into slaw, and so I slowed down and followed her example - not as hard as it looks. I liked the lime/olive oil dressing, and the cilantro added a nice dimension.
Although we are typically big FETA eaters, everyone thought it would be even better with a softer cheese, such as mozzarella or goat cheese.
A really easy and delicious meal. Everyone at my house loves this. Homemade black beans though make this MUCH better than canned.
Peckish Sister from Central, FL
This was so quick to whip up, it made an excellent meal on a night when you do not think you have time to cook. The critical part is taking the time to cook each one perfectly so it is very hot inside and crisp outside. I substituted whole wheat tortillas, They would have been even better if we had had the cilantro on hand, but have that taste delight to look forward to the next time we make it. Be sure you scoop the slaw carefully; apparently the person who got the last one made by pouring the slaw out got an overdose of lime juice. Incredibly delicious and the meat was not missed!
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