Crispy Black Bean Feta Tacos



  • 1 19 oz (540 mL) can black beans, drained

  • 1 Tbsp. chili flakes/powder,

  • 1 tsp. cumin

  • 1/2 tsp. salt

  • 1/4 cup finely chopped purple onion

  • 1/4 cup chopped parsley/cilantro

  • 6 – 8 tortillas,

  • canola oil, for cooking

  • 1/2-1 cup feta or queso fresco, crumbled



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