Wednesday, January 28, 2009

Crispy Black Bean Tacos

This is one of the easiest and quickest meals I have made in a long time. Big J and I loved them! I got the recipe from the latest issue of Bon Appetit. Actually just now that I re-look at the recipe I realized that I totally forgot the feta. Oh well.

I changed the recipe a little. I didn't cook the beans in the tortillas, but fried the tortillas, warmed up the black bean filling, and let people put them together at the table. I also put out diced avocado which added a nice creaminess to the dish.

One of the best things about these tacos was the slaw that went along with it: a simple mixture of cabbage, green onion, cilantro, olive oil and lime juice. It would be delicious with other tacos, and most especially fish tacos.

All in all, this is one vegetarian dinner that will be making a repeat performance.

1 comment:

Hyperreflexia said...

I am so glad you liked them. I saw them and thought they would be delicious, and then immediately thought of you. I have a great recipe somewhere in Oregon for fish tacos made with Talapia. Tee and I and the kids loved them. The marinade is simple and I have used it on chicken and beef as well.