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Crispy Black Bean Tacos with Feta & Slaw

These tacos are my new favourite thing in life. Yeah, you read that correctly, in LIFE! I know, the bar is low at the moment, but even if I wasn't alone and talking to myself for days on end, I'm pretty sure these tacos would still make the highlight reel. They are incredibly quick and easy to make, while still delivering on texture and flavour. Also, they are vegetable-based, so I believe it balances out the crispy aspect of the recipe. It's all about balance!

I'm telling you, these tacos are deeply satisfying. Crispy, salty, crunchy, and fresh, what's not to love? Plus, it'll help you use up one of those cans of black beans you likely stocked up on and aren't really sure what to do with. Though I'd also consider using most other beans in this recipe too if you're looking for a substitution. If you're looking for a shortcut, don't be afraid to use pre-chopped, pre-mixed, bagged coleslaw here instead of making your own. Finally, I recommend trying your best to find and use corn tortillas, though I know they're likely a little tricky to find right now. I found a stack of them in the fridge section at Farm Boy, hanging out with a variety of other products that all had nothing in common, save for their need to be chilled.

This recipe makes 4-6 tacos, depending on the size of your shell and how full you fill them.

Crispy Black Bean Tacos with Feta & Slaw

1 15-ounce can black beans, drained

1 teaspoon ground cumin

5 teaspoons olive oil, divided

2 tablespoons (or more) fresh lime juice

2 cups shredded cabbage or packaged coleslaw mix

2 green onions, thinly sliced

1/3 cup chopped fresh cilantro

4 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; warm 1 minute (do not skip this step!!!)

Fold tacos in half over filling. Cook until golden brown underneath, about 1 more minute, then flip and crisp on the second side, another 1 to 2 minutes. Spoon feta and slaw into tacos. Serve with hot sauce. Mmmmmm

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