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Crispy Black Bean Tacos with Feta and Cabbage Slaw

  • 4servings
  • 25minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E
MineralsCopper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 15-ounce can black beans, drained

  2. 1/2 teaspoon ground cumin

  3. 5 teaspoons olive oil, divided

  4. 1 tablespoon fresh lime juice

  5. 2 cups coleslaw mix

  6. 2 green onions, chopped

  7. 1/3 cup chopped fresh cilantro

  8. 4 white or yellow corn tortillas

  9. 1/3 cup crumbled feta cheese

  10. Bottled chipotle hot sauce or other hot sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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