Crispy Black Bean Tacos

I’ve never met someone who doesn’t like Mexican food. I’m sure these strange creatures exist…maybe they are just avoiding me. Who doesn’t like chips and salsa? Cilantro and lime? Blacks beans and rice?!

Preparing your own Mexican meal at home is usually pretty simple. Everyone has a different way of making burritos, fajitas, enchiladas, quesadillas, tacos, etc. Often, unless we’re at a restaurant, we’re hard pressed to change it up. This recipe for crispy black bean tacos, while the most simple recipe ever, is SO good that I’m never going back to my old taco ways. My friend Janna who introduced me to this dish, is to be praised forever for it. While she didn’t actually create the recipe, she might as well have, because there is a special VIP place in my heart for those who send me amazing recipes.

So please, please, please throw out your old method of cooking Mexican food for at least ONE night. I cross my heart and swear to die cook you dinner, that you’ll like it!

Crispy Black Bean TacosCrispy Black Bean TacosCrispy Black Bean TacosCrispy Black Bean TacosCrispy Black Bean TacosCrispy Black Bean Tacos:

Serves 2-3

1 15 oz. can black beans, drained
1/2 t. ground cumin
dash tabasco sauce or cayenne pepper
(Place above items in small bowl, mash partially).

2 t. olive oil
1 T. fresh lime juice
(Mix in medium bowl).

2 c. coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
(Add to oil and lime juice. Season to taste with salt and pepper).

Sprouted corn tortillas (about 6) – if you don’t need gluten free, regular corn tortillas work fine.
1/3 c. crumbled feta cheese

Heat 3 t. olive oil (or more) in large skillet on med-high heat. Add tortillas in a single layer. Spoon 1/4 of bean mixture onto tortilla, fold in half, cook 1+ minute per side or  until golden brown. Fill/top with feta and slaw mix. Serve with Mexican rice.

This is the Mexican rice recipe that came with the tacos. I didn’t try it, I used stuff I have around, but give it a go and tell me how it is!

Mexican Rice:

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1 t. taco seasoning
1/4 cup chopped onion
1 jalapeno, green chile, some tobasco sauce or a pinch of cayenne pepper
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.


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