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Crispy Black Bean Tacos with Feta and Cabbage Slaw

 

Who needs meat? The cuminscented black bean filling is hearty, satisfying, and incredibly easy to prepare.
23

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

25

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

15 ounces black beans
drained
½ teaspoon cumin
ground
5 teaspoons olive oil
divided
1 tablespoon lime juice
fresh
2 cups coleslaw mix
*
2 scallions, spring or green onions
chopped
cup cilantro
fresh and chopped
4 corn tortillas (6-inch)
white or yellow
*
cup feta cheese
crumbled
red hot pepper sauce
Bottled chipotle or other hot sauce
*

Directions

Place beans and cumin in small bowl; partially mash.

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 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer.

Spoon ¼ 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. Pass hot sauce alongside.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 18842% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 573mg 24%
Total Carbohydrate 7g 7%
Dietary Fiber 8g 32%
Sugars g
Protein 18g
Vitamin A 3% Vitamin C 9%
Calcium 11% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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