Taco Time: Vegetarian Style

Wednesday evening was another spent later at work so this meant I needed to get creative with what was in my pantry and fridge for dinner.  Nothing thawing in the fridge and not much time to spend cooking before I would eventually pass out in bed.

I landed on a whipping up with a favorite of mine – TACOS! This time having no fish, chicken or meat on hand, I relied on my favorite pantry staple – Black beans.  I was able to throw this meal together in about 20 minutes. Quick and easy.

Black Bean & Feta Tacos with a Radish Green Cabbage Slaw

Ingredients:

  • 2 cloves of garlic
  • 3 1/2 tablespoons olive oil
  • 6 radishes sliced thinly
  • 6 tablespoons of cilantro, roughly chopped
  • 12 corn tortillas
  • crumbled feta cheese
  • 4 scallions
  • 15 oz. can of black beans
  • jalapeno
  • 1 cup shredded cabbage
  • 1 lime

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Directions:

Mince 2 cloves of garlic while heating up 2 tablespoons of olive oil over medium in a medium sized skillet.  Add garlic to the skillet and cook until garlic is fragrant; about 1-2 minutes. Add beans with liquid (if you discarded by accident, use 1/4 cup of water) and bring to a boil. Bring to a simmer and let sit for about 15 minutes until the mixture thickens.

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While the beans are on the stove, slice radishes thinly (I used my handy mandolin) and place in a bowl.  Slice scallions thinly and add to the bowl with the radishes along with the shredded cabbage.  Seed and finely chop jalapeno and add to the vegetable mixture with the roughly chopped cilantro.

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Now here is my trick for a taco truck worthy bite every time.  Season and grill your tortillas.  I use my grill plan covered with a bit of oil. Season each side of the the tortilla with salt and lay on the heat.  Cook until golden brown on both sides (flipping halfway through) but not charred.  You want to tortilla to be pliable and not crack when you are trying to eat the taco.

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Once vegetables are mixed together, add juice of one lime, olive oil and salt.  Toss vegetables to incorporate.

In the center of each tortilla, dollop a spoonful of the black bean mixture.  Top the beans with cabbage and radish slaw, feta cheese crumbles and reserved chopped cilantro.

 

 

 

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