Black Bean and Feta Tacos

I love it when I find a recipe that requires very few, but very flavorful ingredients.





















These tacos only call for a few things and they take about 15 minutes to prepare - total. For our oven, 10 minutes was too long. Five minutes at 400 degrees would do just fine. I also really liked using the coleslaw mix. That saved me time that I would have spent chopping veggies. That said, if you wanted to add a tomato or some mushrooms or something else to these, it would probably taste pretty good.
John tried Tabasco sauce on them and preferred to the sriracha that I used. I'm sure the chipotle hot sauce called for would also be pretty good.





















This meal was also fairly cheap, so we made it again the next night. Everything we bought seemed to make that easy. The tortillas came in a pack of 8, the coleslaw mix came with 4 cups, we bought a big bunch of cilantro, and we are still working our way through the kilo of feta from Costco. This will make a really great weeknight meal during the school year, since it's so fast and flavorful.
Black Bean and Feta Tacos
from Cara's Cravings

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
2 cups coleslaw mix
2 teaspoons olive oil
1 tablespoon fresh lime juice
2 green onions, chopped (I forgot these, and I think they would have added a lot).
1/3 cup chopped fresh cilantro
4 reduced-carb tortillas, such as Trader Joe's brand
1/3 cup crumbled feta cheese (I think goat cheese or another strong cheese would also be good)
Bottled chipotle hot sauce or other hot sauce

Preheat oven to 425ºF.

Place the beans and cumin in a small bowl and partially mash. Season to taste with salt and pepper.

Toss together the coleslaw mix, olive oil, lime juice, green onions, and cilantro. Season to taste with salt and pepper, and set aside.

Lightly spray both sides of each tortilla with nonstick cooking spray, and place on a baking sheet. Divide the bean mixture among the tortillas and spread out evenly.

Bake for about 10 minutes, or until tortillas are crispy but still a bit pliable. Remove from oven, and top with the slaw mixture and feta cheese. Drizzle with hot sauce and serve immediately.