This is one of the best quick meals I’ve ever found. It doesn’t look like much. In fact, it looks pretty boring. But somehow the spicy black beans, salty slaw, crispy tortilla, and tangy feta cheese come together to make something that is definitely greater than the sum of its parts.
Assembly is pretty straightforward, but that didn’t stop me from documenting the whole process the other night.
Crisp Black Bean Tacos with Feta and Slaw
- 1 can black beans, drained and rinsed
- 1/2 cup of your favorite salsa (I like this stuff, which you can find in the Latino foods section of your grocery store for about a buck)
- 1/4 head green or red cabbage, shredded fine (or use a bag of cabbage-and-carrot coleslaw mix)
- 1 carrot, shredded (optional)
- 3 scallions, sliced thin (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon white wine vinegar or rice vinegar
- 8-10 corn tortillas
- a few teaspoons of vegetable oil for frying
- 1 cup feta cheese, crumbled
- hot sauce, for serving
In a small bowl, combine the black beans and the salsa. Mash them a bit with a potato masher or wooden spoon if you want. Set aside.
In another bowl, combine the cabbage, optional carrot and scallion, vegetable oil, vinegar, and a large pinch of salt. Toss to combine and set aside.
In a large nonstick frying pan, heat about 1 teaspoon oil over medium heat. Add a tortilla and cook, flipping occasionally, until soft (about 30 seconds). Put about 1 tablespoon of black beans and a few bits of feta cheese on one side of the tortilla and fold the other half over. Cook until golden-brown, then flip and cook the other side until golden brown, too. Remove to a plate and repeat with the others (once you get the hang of this, you can get up to four going in a pan at a time).
To serve, carefully open up the tacos and insert a small tongful of slaw. Serve with a cold beer and lots of hot sauce.