Black Bean Tacos With Feta Cheese And Coleslaw

Photo © Nick Young 2011

These black bean tacos are made with the tangy red and white cabbage posted here.

I made these with prepared dry beans but canned beans work fine.

1 can black beans.
1/2 red onion, chopped.
1/2 green pepper, finely diced.
1/2 packet taco seasoning (any brand, 1.25ozs type).
1/2 bunch cilantro, chopped.
Flour tortillas.
Crumbled feta cheese.
Coleslaw (see recipe linked above).
Limes, on the side.
Sour cream, on the side.

Saute the onions and green pepper, add the canned black beans, including the liquid, add the taco seasoning and cilantro (reserve a little for a final garnish). Cook down the liquid, stirring all the while, until the mixture has thickened, allow to cool a little.

Heat up a stove top griddle or iron skillet. Fill the flour tortillas with a couple of spoonfuls of the black bean mixture, sprinkle in some feta and fold in half.

Once the griddle or skillet is hot add the filled tortillas and brown slightly on each side. Top with the coleslaw and serve with a lime wedge and some sour cream on the side. Garnish with a sprinkling of the remaining chopped cilantro.

Enjoy!