Black Bean and Feta Tacos with Chipotle Sauce

Contributed by Courtney Taylor, this recipe kept her family’s several food sensitivities (e.g. gluten and lactose, plus one vegetarian) at bay while also keeping them happy and satisfied. Key to the dish? “Cholula chipotle hot sauce,” she says.

November 22, 2017

Ingredients

  • 1 can black beans, drained
  • 1/2 teaspoon cumin
  • 5 teaspoons olive oil, divided
  • 1 tablespoon lime juice
  • 2 cups coleslaw greens, pre-shredded
  • 2 green onions, chopped
  • 1/3 cup chopped cilantro
  • 4 corn tortillas
  • 1/3 cup crumbled feta cheese
  • Cholula chipotle hot sauce (available in Mexican specialty markets)

Instructions

Partially mash beans and cumin in a small bowl. In a medium owl, combine 2 teaspoons olive oil and lime juice; add coleslaw greens, green onions and cilantro, tossing to coat. Season slaw to taste with salt and pepper.

In a large nonstick skillet over medium-high heat, warm 3 teaspoons olive oil. Add tortillas in a single layer, then spoon 1/4 of bean mixture onto half of each tortilla. Cook 1 minute, then fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Serve with hot sauce at the table.

Related Stories & Recipes

Ingredients

  • 1 can black beans, drained
  • 1/2 teaspoon cumin
  • 5 teaspoons olive oil, divided
  • 1 tablespoon lime juice
  • 2 cups coleslaw greens, pre-shredded
  • 2 green onions, chopped
  • 1/3 cup chopped cilantro
  • 4 corn tortillas
  • 1/3 cup crumbled feta cheese
  • Cholula chipotle hot sauce (available in Mexican specialty markets)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60