Crispy Black Bean Feta Tacos
Ingredients:
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1 19 oz (540 mL) can black beans, drained
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1 Tbsp. chili flakes/powder,
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1 tsp. cumin
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1/2 tsp. salt
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1/4 cup finely chopped purple onion
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1/4 cup chopped parsley/cilantro
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6 – 8 tortillas,
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canola oil, for cooking
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1/2-1 cup feta or queso fresco, crumbled
Instructions:
Drain (and rinse, if you like) the black beans and dump into a bowl. Add the chili flakes/powder, cumin, salt, onion and mash with a potato masher or fork until chunky.
Set a heavy skillet over medium-high heat. Add a drizzle of oil and slide in a tortilla – the warmth should make it pliable. Spoon some of the black beans over one half, add crumbled feta and parsley/cilantro and fold the other side over with a spatula, making a pocket. Cook, flipping once or twice (do it across the spine, to keep from spilling), until golden and crisp on each side. Repeat with the remaining filling and serve right away.
Makes 8-10 tacos.
original recipe: link