Tacos have never been one of my favorite foods. I’d almost always prefer a burger. Or anything that is bread-based and doesn’t hold the threat of cilantro.
Recently, I decided to give the dreaded tortilla another try—but under my conditions. This meant getting both sides of the tortilla nice and toasty. Armed with my newly crispy and soggy-prof tortillas, I set out on making a taco that I would actually like.
These black bean tacos hail primarily from Smitten Kitchen. I liked the idea of an easy protein and the absence of typical taco ingredients. Really, you can keep your salsa.
I added a little extra spice to the black beans—curry and cumin. I also changed up the coleslaw with lemon juice, vinegar, mango and fresh basil. As a final touch, I made a little sriracha sour cream to go over the top.
How was it?
Fantastic. Really. I could eat these everyday. Better yet, they’re a breeze to make.
- 4 tortillas
- 1 15-ounce can of black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon yellow curry powder
- 2 cups coleslaw mix
- Juice of 1 lemon
- 1-2 tablespoons vinegar (I used a peach vinegar)
- 1 mango, diced
- 1-2 teaspoons fresh basil, chopped
- 1/2 cup sour cream
- 1-2 tablespoons sriracha
- 1/4 cup crumbled feta
- Begin by smashing your black beans with a fork. Add in the cumin and curry to the beans and stir to combine. You will use 1/4 of this mixture for each of the tacos.
- In a large skillet over medium-high heat, get one side of the tortilla nice and crispy. Turn in over and add the black beans. Fold the tortilla and get both sides a deep golden brown. Continue/repeat with the remaining three tacos.
- For the mango slaw, add all of the ingredients in a bowl and stir to combine. Same with the sriracha sour cream.
- Top each of the tacos with mango slaw, sriracha sour cream and crumbled feta.
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