Crispy Black Bean Tacos with Feta and Honey-Lime Cabbage Slaw

A long time ago in a galaxy far, far away I used to make Crispy Black Bean Tacos with Feta and Cabbage Slaw – Bon Appétit. Tonight was a good night to have black bean tacos so I pulled up my original post from nearly eight years ago Crispy Black Bean Tacos with Feta and Cabbage Slaw – (NOT) Bon Appétit

No surprises this time.  I make these tacos differently now. Time for another revision.

The Beans

• 1 15-ounce can organic low sodium black beans, drained, rinsed
• 1/2 teaspoon ground cumin (maybe more)
• 2 teaspoons extra virgin olive oil
• 1/2 medium sweet onion, thinly sliced
• 1/2 medium size lime juiced
• 1 large clove garlic minced
• pinch oregano, dash celery salt (trust me on this one)

The Slaw

• 1 14 ounce bag cabbage slaw mix
• 1 tsp dried cilantro
• onion and garlic powders, a dash apiece
• salt and pepper
• juice of 1.5 limes
• 2-3 T extra virgin olive oil
• 2-3 T honey

Taco Things

• 4 white or yellow corn tortilla shells, crispy
• 1/3 cup crumbled feta cheese (cheddar is OK too)
• Your favorite hot sauce or salsa

1.  Drain and rinse the black beans, set aside.
2. In a small saucepan, saute the onion on medium flame until soft and slightly browned. Add oregano, cumin, and garlic. Saute until the spices are fragrant, about a minute or two.
3. Add the well drained black beans.  Add juice of half a lime. Heat until warmed through.  Mash the beans with a spoon but leave some beans whole and chunky. Season with celery salt. Set aside.

The Slaw

1. In a medium mixing bowl, whisk the olive oil and juice of 1.5 limes.  Mix in honey. Add olive oil to create a smooth dressing. Season to taste with onion/garlic powders, salt and pepper.  
2. Add the cabbage slaw mix.  Mix well, adjust for seasoning, and set aside.

This recipe will make enough for 4-6 tacos.  If you need more servings, double the bean recipe and buy more taco shells. You will not need to double the cabbage slaw portion.  You’ll have plenty.

Construct your tacos.  

TIPS –

We recently discovered La Tiara authentic Mexican taco shells from Gladstone Missouri.  Yeah, I was thinking the same thing as you until I tried these shells.   Use bagged sliced slaw for pure convenience.  Fresh cabbage? Only if you have the time and eschew convenience. Fresh avocado would be nice. Beer is also a perfect side dish for these tacos.

Veganistas – use vegan cheese.