Photo by Misha Gravenor
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a complete protein—by adding Mexican rice.
Recipe information
Total Time
25 minutes
Yield
Makes 4 servings
Ingredients
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon 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
Preparation
Step 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.
Step 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.
Nutrition Per Serving
Per serving: 232.6 (kcal) calories
40.0 % calories from fat
10.3 g fat
2.7 g saturated fat
11.1 mg cholesterol
28.7 g carbohydrates
5.0 g dietary fiber
1.5 g total sugars
23.7 g net carbohydrates
7.5 protein
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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