Why yes - we have. But today we bring you a version of black bean tacos by Bon Appetit that will have you begging for seconds; not that the others didn't - but consider these the grown-up big sister to the ECM's everyday, go-to tacos.
Also, we'd love to hear from you - have you begun to incorporate Meatless Monday into your weekly routine? What has your experience with it been - easier than you thought? Inconvenient? A lot of extra effort?
Crispy Black Bean Tacos with Feta and Cabbage Slaw
Recipe by the Bon Appetit Test Kitchen
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
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.
Is there a Meatless Monday post that you would like to see? Let us know - send us an email, leave a comment or send us a Tweet!
No comments:
Post a Comment