These were okay (although my son loved them), but I expected more from the feta slaw mix. It didn’t wow me like I thought it would. These were easy enough to prepared. I did use veggie bacon in place of the bacon, and that added a nice little crunch.
Black Bean Tacos with Feta Slaw
(Cooking Light, Nov. 2013)
1 center-cut bacon slice (I used Morningstar Farms veggie bacon)
1 cup vertically sliced white onion
2 teaspoons minced fresh garlic
1/2 jalapeño pepper, seeded and chopped (I omitted)
1 (15-ounce) can seasoned black beans (such as Bush’s), drained and divided
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon canola mayonnaise
1/4 teaspoon freshly ground black pepper
2 cups angel hair coleslaw
1/4 cup cilantro leaves
2 green onions, thinly sliced
8 (6-inch) corn tortillas
1 ounce feta cheese, crumbled
1. Cook bacon in a large nonstick skillet over medium heat 2 minutes or until crisp. Remove bacon from pan; crumble. Add onion, garlic, and jalapeño to drippings in pan; cook 3 minutes or until onion is tender. Place onion mixture in a small bowl. Lightly mash 1 cup beans. Add mashed beans, cumin, salt, and remaining beans to pan; cook 2 minutes over medium heat or until thoroughly heated, stirring occasionally. Stir in bacon.
2. Combine vinegar, mayonnaise, and black pepper in a large bowl, stirring with a whisk. Add coleslaw, cilantro, and green onions; toss to coat.
3. Heat tortillas according to package directions. Divide bean mixture evenly among tortillas. Top evenly with onion mixture and coleslaw mixture. Sprinkle evenly with feta cheese.