ouble 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:
- Place beans and cumin in small bowl; partially mash.
- 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 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 feta and slaw. Pass hot sauce alongside.
- 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.
