Summertime-Time for some Home made Fresh-Mex!

Try these. They are so, so good!

Crispy Black Bean Tacos with Feta and Cabbage Slaw

 (From Bon Appetite magazine Feb09, to The Californian, to me, to you)

15oz can black beans, drained 1/2 tsp cumin 

1/2 tsp salt 

5 corn tortillas 

1 tbsp lime juice 

5 tsp olive oil, divided 

2 cups coleslaw mix, or shredded cabbage 

2 scallions chopped (I used green onions) 

1/3 cup chopped fresh cilantro ground black pepper, to taste hot sauce, to taste 

1/3 cup crumbled feta cheese

 

Combine beans, cumin, and salt. Partly mash with fork. Divide mixture among tortillas, spreading evenly on one side of each. Set aside. 

Combine lime juice and 2 tsp olive oil. Add coleslaw mix, scallions and cilantro. Toss well. Season with pepper and hot sauce (if you want a kick). Set aside.

In large skillet, heat 3 tsp olive oil over medium-high heat. Add the tortillas in a single layer (in batches if you need to), bean side up, and cook for 1 minute. Fold the tacos in half, then cook for about another minute per side until golden brown. Fill each taco with a quarter of the coleslaw mixture and the feta cheese. 

Muy delicioso!