Tomorrow is Taco Tuesday and if you’re following along to my weekly meal plan (sign up right here) you know that last Taco Tuesday I made these crispy black bean tacos and they made all my dreams come true.
First of all, it’s a taco. Let’s just begin there.
Secondly, it’s a heartier vegetarian dish which always just feels good for some reason.
Third, you get to make this cool coleslaw topping with fresh lime juice and olive oil and chunked up avocado and tomato and feta cheese. I know, I know. All good things.
Fourth, they come together in literally minutes. Minutes. If you’re looking for a quick ten minute week night dinner these crispy black bean tacos are your answer.
Shall we go on? Fifth, the health factor is pretty good on these. Aside from frying the tortillas (it’s fine) you’re eating nothing but good for you ingredients. And even the tortillas are getting all golden in olive oil. Heart healthy my friends.
So what are you waiting for? Taco Tuesday is right around the corner. (Like as in tomorrow). Give them a try!
CRISPY BLACK BEAN TACOS
Recipe adapted from Oh Sweet Basil
1 15-ounce can black beans, rinsed and drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
1 Avocado, Chopped up
1 Tomato, chopped up
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas (I used yellow corn)
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce for topping, optional
Place beans and cumin in small bowl; partially mash up together.
Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, avocado, tomato, feta, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.
Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
Fill tacos with slaw, sprinkle on some hot sauce if you’d like, and enjoy!