Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw - Dinner With Julie

Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw


January 9, 2014

Adapted from Bon Appetit, February 2009.

  • Makes: Serves 6 or so.


19 oz (540 mL) can black beans, rinsed and drained

juice of a lime, divided

2 tsp. chili powder

½ tsp. cumin

salt and pepper

½-1 cup crumbled feta cheese

2 cups finely shredded Brussels sprouts

¼ cup chopped fresh cilantro

1 tsp. honey

canola oil, for cooking

1 pkg. small fresh corn tortillas


1In a medium bowl, roughly mash the black beans with a squeeze of lime juice, the chili powder, cumin, salt and pepper. Toss in the feta. In a small bowl, toss the shredded Brussels sprouts and cilantro with a drizzle of olive or canola oil, the honey and another good squeeze of lime. Season with salt and pepper.

2Heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Warm the tortillas to make them more pliable, then fill with the bean mixture, folding it over to enclose. Cook in the hot skillet, turning as necessary, until golden and crisp. Fill with the Brussels sprout slaw.

3Serve immediately.