Get dinner on the table as soon as you can with these black bean tacos with cheddar and coleslaw. With a twist of the wrist, open a can of organic black beans that can be mashed and heated quickly. Prepare some rice or quinoa to either serve as a side or use as a filling.
Makes: 8 servings
Ingredients:
2-15 oz can organic black beans, drained
1 tsp ground cumin
½ cup olive oil, divided
3 tbsp lime juice
4 cups coleslaw
¼ cup diced chives
½ cup flat leaf parsley, chopped
⅛ tsp salt
8 corn tortillas
1 cup cheddar cheese, grated
Bottled hot sauce, salsa
Method:
- Place beans and cumin in large bowl and coarsely mash.
- Mix ¼ cup olive oil with lime juice in large bowl. Add coleslaw, chives, cilantro. And salt.
- Heat 2½ tbsp olive oil in large skillet over medium heat. Add tortillas in single layer, 4 at a time. Add ¼ of bean mixture onto half of each tortilla, cook for 1 minute. Fold tacos in half. Cook until golden, 1 more minute per side. Repeat with remaining 4 tacos.
- Fill taco with coleslaw mixture and cheese. Garnish with hot sauce or salsa.
