black beans

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Posted on 02. Jan, 2012 by maureen in black beans, cabbage, cheese, cilantro, corn tortilla, cumin, feta, green onion, lime

Double the cumin and add chopped avocado to the slaw. I originally thought to make an avocado lime dressing for the cabbage but decided avocado pieces would be quicker. We used sharp cheddar since we were out of feta and I brought home blue corn tortillas because Whole Foods was out of yellow. Overall, delicious! Especially with the avocado mixed in the salad. I should have chopped the cabbage in to smaller pieces but with the size of the tortillas and the amount of beans, it ended up being more of a side salad.

Ingredients:

  • 1 15oz can black beans, drained
  • 1/2 tsp ground cumin
  • 5 tsp olive oil, divided
  • 1 tbsp fresh lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese
  • Bottled chipotle hot sauce or other hot sauce

Directions:

  1. Place beans and cumin in small bowl; partially mash.
  2. 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.
  3. 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.
  4. Fill tacos with feta and slaw. Pass hot sauce alongside.
  5. Note: A prepackaged mix of shredded cabbage (and occasionally carrot) allows coleslaw to come together quickly—you can just tear open the package, give the mix a rinse, and top with a simple dressing.

Makes 4
Source: Bon Appétit

Roasted Sweet Potato Salad With Black Beans and Chili Dressing

Posted on 21. Aug, 2011 by maureen in bell pepper, black beans, cilantro, garlic, jalapeno, lime, onion, side dish, sweet potato, yellow bell pepper

Ingredients:

  • 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  • 1 large onion, preferably red, chopped
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons minced fresh hot chili, like jalapeño
  • 1 clove garlic, peeled
  • Juice of 2 limes
  • 2 cups cooked black beans, drained (canned are fine)
  • 1 red or yellow bell pepper, seeded and finely diced
  • 1 cup chopped fresh cilantro.

Directions:

  1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Serves 4
Source: New York Times
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