I was recently helping a friend brainstorm meals that he and his vegetarian girlfriend could make – and I dug up this recipe from the Smitten Kitchen archive for crispy black bean tacos. It’s not so much a recipe as it is instructions for quickly throwing together a cheap and delicious dinner – all things that I like! After Steve raved about the end results, I added it to our menu for the week.
Smitten Kitchen recommended a number of modifications to the recipe, which was originally published in Bon Appetit, including using a different slaw, adding in more protein, or using beans canned with a savory sauce or other spices. Since she recommended further modifications to a recipe that she already modified, I felt pretty comfortable fooling around with it as well. The resulting tacos were tasty – especially the slaw – but still need some work. The recipe below combines my noodling about this time, as well as modifications I’d make for the next round of tacos. Measurements are approximate, and you should absolutely season to taste.
2 cups coleslaw mix or shredded cabbage
a handful chopped fresh cilantro
1/4 cup nonfat yogurt
1/2 teaspoon prepared horseradish (more to taste, but start conservatively)
1 teaspoon sugar
juice of one lime
1 15-ounce can black beans
1/4 pound (or so) Mexican chorizo (the crumbly stuff)
generous 1 tablespoon ground cumin
generous 1 tablespoon ground coriander
salt and freshly ground black pepper
6-8 small corn tortillas
crumbled feta cheese
In a small bowl, whisk together the yogurt, horseradish, sugar, lime juice, and a generous amount of salt and freshly ground pepper. Toss with cilantro and shredded cabbage or coleslaw mix. Adjust seasoning to taste.
Drain your black beans, then mash them together with the cumin, coriander, and a generous pinch of salt. In a small pan, saute the chorizo over medium heat until cooked through, then add black beans and stir to combine. Continue to saute until the beans are warmed through, then remove from heat.
Heat 1 tablespoon olive oil (or a generous amount of non-stick spray) in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer, then spoon the bean-chorizo mixture onto half of each tortilla and cook 1 minute. Fold tacos in half and cook until golden brown and crispy, about 1 minute per side.
Serve with feta and slaw. This recipe should make 6-8 small tacos – 4-6 if you omit the chorizo. Plan for at least 2 tacos per person, and have hot sauce on hand.