Crispy Black Bean Tacos

I swear, i was born in the wrong country...  i think canadians are far more interesting than americans and all i eat is mexican food...

maybe its good that i was born half-way in between the two?

Regardless, its summer and for me, summer means a lot of things...  but for purposes of this blog?  it means mexican food.  it means how many different ways can i make tacos...

I saw this recipe posted over on tumblr (its like twitter, but bigger...)  and thought it looked interesting, and then someone else i follow on tumblr went ahead and made it like, 4 hours later...  and a girl can only take so much peer pressure before she gives in, you know...

We served it with some kicked up rice and some cold beer.  i recommend you do the same...

---

Crispy Black Bean Tacos

courtesy of Bon Appetit with modifications by me

1 15-ounce can reduced sodium black beans, drained & rinsed
1/2 tsp ground cumin

2 tsp olive oil
juice from one lime

1/2 serrano pepper, minced
2 c coleslaw mix (no dressing, just the cabbage/carrots/etc.  You can buy it bagged...)
2 green onions, very bottom and dark green portions discarded, center sliced into small discs
1/3 c chopped fresh cilantro

1/2 avocado, diced

salt & pepper (to taste)

1 tbsp olive oil
6 corn tortillas

1/3 cup crumbled cotija cheese

hot sauce of your choice (chipotle works quite well)

***

In a small bowl, mash beans and cumin until beans are mostly mashed but still have some definable beans

In a medium bowl, mix 2 tsp olive oil, lime juice and serrano pepper together.  Then add coleslaw mix, green onion, cilantro and avocado and toss to coat.  Salt & pepper to taste.

Heat 1 tbsp olive oil on a large skillet over medium-high heat.

Fit as many tortillas as you can on.  Spoon approximately 1/6 of the bean mixture onto each, keeping it to one side and not too close to the edges.  (it won't seem like enough, but this allows for more room for the slaw & cheese...) Allow to cook for a minute.  

While they are still on the skillet, carefully fold tortillas in half.  Do not press down too hard, but make sure they are folded enough to stay folded.  Allow to cook on each side for a minute or two, until golden brown.

Remove from skillet and place on a paper towel to soak up any excess oil.

Top each with a generous amount of slaw and cotija - more than you see in the picture - after taking a few bites we realized we'd been skimpy on both - and top with hot sauce before serving...