Crispy Black Bean Tacos with Cilantro Slaw

Crispy Black Bean Tacos with Cilantro Slaw

Adapted from Bon Appetit February, 2009

1 can black beans, rinsed and drained
1 teaspoon ground cumin
Salt and pepper to taste
4 corn tortillas
cooking spray

2 teaspoons olive oil
Juice of 1 lime
2 cups thinly shredded cabbage
1/3 cup cilantro, chopped
3 green onions, chopped

Optional toppings:
Queso Fresco
Salsa

Preheat oven to 450 degrees. While oven is heating, mash together black beans, cumin, and salt and pepper. Place the corn tortillas on a large baking sheet; spray both sides with cooking spray. Bake for 2-3 minutes, until tortillas are soft and pliable, but not beginning to crisp.

Remove tortillas from the oven. Spoon 1/4 of bean mixture down the center of each tortilla, then fold tortilla over to make a taco shape. Place the tacos back in the oven for 5-7 minutes, then turn tacos over and cook another 5-7 minutes until tortillas are crisp.

While the tacos are baking, place olive oil and lime juice in a bowl. Add cabbage, cilantro, and green onions. Toss until thoroughly combined; refrigerate until ready to serve.

Once the tacos are crisp, remove from the oven. Top each with cilantro slaw, salsa, and queso fresco if you wish. Serve immediately.