Weekly Meal: Crispy Vegetarian Tacos
We are always on the look out for fast and delicious vegetarian meal options. These crispy vegetarian tacos with black beans are super easy and each family member can have their taco be a little different.
CRISPY BLACK BEAN TACOS
INGREDIENTS- THE BASICS
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 tortillas. We use flour but you could also use corn.
INGREDIENTS- THE EXTRAS
Bottled chipotle hot sauce or other hot sauce
1/3 cup crumbled feta cheese
Shredded Mexican cheese
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.
FOR THE KIDS:
Spoon 1/4 of bean mixture onto half of each tortilla. Top with Mexican cheese. Place flat in pan heated with olive oil. Cook about 1 minute. Fold in half. Cook until golden brown. Let cool 5-10 min cut into triangles. Serve with Avocado.
FOR THE ADULTS:
Spoon 1/4 of bean mixture onto half of each tortilla. Place flat in pan heated with olive oil. Cook about 1 minute. Fold in half. Cook until golden brown. Remove from pan and fill immediately with Feta to help it soften into the beans. Let them sit for about a min then fill tacos with slaw.
Joe likes his with extra hot sauce and lime on the side. I’m dairy free so I leave off the feta and add avocado or pineapple and hot sauce.
***Recipe adapted from one found in Bon Appétit