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Crispy Black Bean + Feta Tacos

Yields1 Serving

 1 19 oz (540 mL) can black beans, drained
 1 Tbsp. chili powder
 1 tsp. cumin
 1/2 tsp. salt
 1/4 cup finely chopped purple onion
 1/4 cup chopped cilantro
 1 Tbsp. lime juice
 fresh corn tortillas
 canola oil, for cooking
 1/2-1 cup feta or queso fresco, crumbled

Drain (and rinse, if you like) the black beans and dump into a bowl. Add the chili powder, cumin, salt, onion, cilantro and lime juice and mash with a potato masher or fork until chunky.


Set a heavy skillet over medium-high heat. Add a drizzle of oil and slide in a corn tortilla - the warmth should make it pliable. Spoon some of the black beans over one half, add crumbled feta and fold the other side over with a spatula, making a pocket. Cook, flipping once or twice (do it across the spine, to keep from spilling), until golden and crisp on each side. Repeat with the remaining filling and serve right away.


Makes 8-10 tacos.