food and family in salt lake city

Today it’s vegetarian style.

These were tasty and a little different from the usual meat taco or bean burritos. I liked the added crunch of the cabbage, and the flavor of the beans. It was quick and easy to prepare, which bumps it up a notch in my recipe book. This is a repeat at my house.

Black Bean Tacos with Cabbage Coleslaw

(from Une Deux Senses)

Yields: 6 tacos

For the black beans:
1 15 oz. can black beans, drained
1/2 small onion, thinly sliced
2 garlic cloves, thinly sliced
1/2 tsp. ground cumin
salt and freshly ground black pepper, to taste

For the cabbage slaw:
2 tsp. olive oil
1 tbsp. lime juice
2 cups coleslaw mix (I just chopped cabbage and sliced a few carrots)
2 green onions, chopped
1/3 cup cilantro, chopped
1 tbsp. mayonnaise (optional)
salt and freshly ground black pepper, to taste

For the tacos
2 tbsp. olive oil
6 corn or flour tortillas
1/3 cup crumbled feta cheese
hot sauce, for serving

In a medium pan, heat the oil over medium-high heat. Once hot, add the onion and garlic and saute until translucent, about 3 minutes. Add the black beans, cumin, and salt and pepper to taste. Use a fork to slightly mash the beans and cook until heated through, about 3 minutes. To make the cabbage slaw, mix 2 tsp. of olive oil and lime juice in a medium bowl. Add the coleslaw, green onions, cilantro and toss to coat. If desired, you can also add the mayonnaise for a creamier slaw. Season with salt and pepper, to taste. Heat 1 tsp. of olive oil in a large nonstick skillet over medium heat. Add three tortillas in a single layer. Once golden brown, flip, then spoon 1/4 of the bean mixture onto each tortilla and cook for 1 minute or until golden brown. Repeat with the remaining tsp. of oil and tortillas. Fill the tacos with feta and slaw. Serve with hot sauce, lime wedges and sour cream.

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