I'm done with the holidays. Well, at least I'm done with holiday food. I've cooked turkey and stuffing. I've baked cookie after cookie. I've made fudge. Lots of fudge.
I've perused recipes for the newspaper. Lots of recipes. If I encounter one more dish that calls for a stick of butter, I am going to break down in tears.
Who eats this way? I don't know of anyone who gets home from a hard day at work — or an afternoon of battling crowds at Toys R Us — and just can't wait to pipe frosting on sugar cookies or brine a 17-pound turkey.
Enter this week's recipe for crispy black bean tacos. It has nothing to do with the holidays. No butter, no cream, no melted chocolate.
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It does, however, have an unusual mix of ingredients. Black beans and feta cheese? Cole slaw with lime juice dressing? Do these things really go together?
I was skeptical, but gave it a try. My husband did the shopping and picked up flour tortillas instead of corn. I didn't deem that worth a return trip to the store, so we forged ahead.
Preparation was a breeze. Mash beans, make dressing, pour in pre-cut slaw.
Really, if I didn't live in an age with salad in a bag, I don't know what I would do.
Frying the tacos went quickly. Three teaspoons of oil didn't seem like a lot, though, so I added a touch more before frying the last two tacos. Mistake. Those tacos were a bit greasy. My advice is to stick to the recipe.
The final product was a delicious mix of hearty bean filling and tart cabbage slaw. The feta added a tang. I didn't miss the meat.
If I make this again — I am sure I will — I would use corn tortillas and less filling. A little of the tangy taste goes a long way.
As one of our testers suggested you could even cut the tacos in half and serve them as appetizers for a holiday party.
Did I say holiday party?
Crispy Black Bean Tacos With Feta and Cabbage Slaw
1 can (15 oz.) can black beans, drained
1/2teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce
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. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook one minute. Fold tacos in half. Cook until golden brown, about one minute per side. Fill tacos with feta and slaw. Makes 4 tacos.
This recipe is from the February 2009 issue of Bon Appetit.
The Wichita Eagle—12/29/09