Taco Night

22 Aug

If you haven’t checked out Smitten Kitchen your missing out. I came across this blog a few weeks ago after searching for new Dinner recipes. After hours of drooling over the beautiful recipes and falling in love with Deb’s blog, I couldn’t help but share the website with my friend Arianna. She was already familiar with Smitten Kitchen and said I HAD to make the Black Bean Taco’s. Since my Fam loves taco’s I decided to mix it up and try this recipe from Smitten Kitchen. They were DELISH!!!! The best part, it only took me 10 minutes to whip this dinner together, gotta love that! Here’s the recipe….

Crispy Black Bean Tacos with Feta and Cabbage Slaw
Adapted from Bon Appetit, February 2009

Serves 4, or so I hear

1 15-ounce can black beans, drained

1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

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

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean 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.

Next time I make these Taco’s I’m going to try the Green Onion Slaw recipe to go along, here’s the recipe…

Green Onion Slaw
Bobby Flay

My only eensy concern about this dressing below is that the next day, it looked a bit gritty. It certainly tasted as good as the first day, but didn’t look as pretty, thus if appearance is a primary concern, I’d just make the dressing right when you need it.

One more slaw suggestion: I always store my chopped cabbage and vegetables and dressing separately, mixing them a few minutes before I serve it so they don’t get watery or soggy.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.




One Response to “Taco Night”

  1. fresnogirl August 22, 2010 at 12:04 pm #

    Yum! These are on my menu for this week, they are a favorite over here, I am so glad you liked them. Smitten Kitchen is a great site, we were just talking about it last night at a party.

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