Crispy Black Bean Tacos with Feta & Cabbage Slaw

Before a couple of weeks ago, I would easily pass by vegetarian recipes in magazines and cookbooks. I love vegetables, but I always thought of them as a side dish instead of the main course. But now that we're trying to eat healthier, I look twice at the recipes containing beans and vegetables.

I found this recipe in the February issue of Bon Appetit. It's super-duper easy to make and wow, what a lot of flavor it has. Instead of tacos, however, we just piled the black bean mixture on top of tortillas and ate them more like tostadas.

I really like the Cuban-style black beans from Trader Joe's. They're a bit spicy and with a ton of flavor. I still added the cumin to the beans, as the recipe suggested and they were terrific. I couldn't find cabbage slaw in my grocery store, but did find broccoli slaw instead, and it worked out just fine. And believe it or not, Brad ate it readily.

These are fast and easy to prepare. They contain a lot of protein. And they have a lot of flavor. As Martha Stewart would say, "It's a good thing!"

CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW

Prep Time: 25 minutes

Total Time: 25 minutes

Makes 4

1 15-oz. can black beans, drained

1/2 t. ground cumin

5 t.olive oil, divided

2 c. coleslaw mix

2 green onions, chopped

1/3 c.chopped fresh cilantro

4 white or yellow corn tortillas

1/3 c. crumbled feta cheese

Bottled Hot Sauce

1. Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

2. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of been mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.