Crispy Black Bean Tacos

Finding easy, yet tasty vegetarian meals that children will eat can be a challenge. I try a lot of different things and sometimes have a "keeper" as we call it. These Black Bean Tacos from Smitten Kitchen are super easy and with a few modifications super yummy. It just happened that I was given a package of the uncooked tortillas right before trying this recipe and they were so good with the fresh tortilla I can't imagine making them with the regular kind. I've been cooking most of my beans in the crockpot these days and freezing them in usable portions, so I'm not really buying canned beans, but you can do this with 2 cans of canned beans, rinsed and drained. The tacos turn out pretty large and I like to serve them with TJ's Sweet Potato Fries. For the boys I skip the slaw and feta and add a little cheddar.

Ingredients

3 C. Cooked Black Beans
1 tsp Ground Cumin
1 tsp. Ground Coriander
1/2 tsp. Chipotle Tabasco
salt and pepper to taste
1/4 tsp. Granulated Garlic Powder
2 Tbsp. Fresh Lime Juice
dash Chipotle Tabasco
2 Tbsp. Sour Cream
2 C. Coleslaw Mix or finely shredded cabbage
2 Green Onions Thinly Sliced
1/3 C. Chopped Cilantro
4-5 Flour Tortillas (the uncooked kind are best)
1/3 C. Crumbled Feta

Instructions

Place drained beans, cumin, coriander, 1/2 tsp. Chipotle Tabasco, garlic powder, salt and pepper in a small bowl and partially mash.

Mix lime juice, dash of tabasco and sour cream in a small bowl. In a medium bowl add coleslaw mix, green onions, and cilantro. Toss with with dressing.

Heat tortilla on one side and then flip. Place beans and feta in the center of the tortilla and fold in half. Toast on each side until heated through and tortilla is crispy. Fill with slaw and serve.