Thursday, February 25, 2010

Mexican Flare: Black Bean Tacos with Feta and Cabbage Slaw

There's something about thinking ahead to warmer months that makes me crave Mexican food. The light flavours of lime juice and cilantro, spring onion and tomatillos. And avocados. Lately I've been buying avocados by the bag full and eating them on just about everything. Well, really mostly salads.

While I just love this recipe for poblano and cheese enchiladas and this one for chile-corn custard squares, what I've really been after is a lighter Mexican dinner. Which is what lead me to Bon Appetite's recipe for crispy black bean tacos with feta and cabbage slaw.

These tacos are so easy to make and look so impressively delicious- that you'll barely be able to sit down before diving into them. Serve these up with a side salad, salsa and chips, or Spanish rice and you're all set. The flavours of Mexican cooking are so fresh and simple, with ingredients used in imaginative ways. It draws me in every time.

Black Bean Tacos with Feta and Cabbage Slaw (Serves 4)
Adapted from Bon Appetit, February 2009

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
3 tablespoon fresh lime juice
2 cups coleslaw, finely shredded cabbage
4 green onions, chopped
1/3 cup chopped fresh cilantro
1 bag of corn tortillas
1/2 cup crumbled feta cheese
Mexican hot sauce (my favorite is Valentina Salsa Picante)

In a medium bowl, mix together the black beans and cumin with two teaspoons of olive oil and lime juice; partially mash. Season to taste with salt and pepper.

In another bowl, add cabbage coleslaw, green onions, cilantro and toss to coat. Using a fork, stir in two teaspoons olive oil and lime, and season with salt and pepper to taste.

Heat one tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Preparing one at a time, lay one tortilla shell into the pan. Add a spoonful of bean mixture onto half of the tortilla and cook for one minute. Fold tortilla in half. One the tortilla is folded in half, you'll have room to make another one.

Cook until golden brown, about 1 minute per side. Remove from heat and fill the tacos with crumbled feta cheese, cabbage slaw mix, and a little drizzle of hot sauce. Hmmm.

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