This is a super easy and tasty recipe. I suggest making the slaw in the morning and putting it in the fridge, it cuts down on your prep time and allows for the flavors to absorb. I doubled, if not tripled the cumin, but do it by taste according to your preference. The hot sauce and avocado are key, and feel free to add some feta cheese for an extra flavor.
Ingredients:
- 1 15-ounce can black beans , drained (or cook dried beans)
- 1/2 teaspoon ground cumin
- 5 teaspoons olive oil, divided
- 1 tablespoon fresh lime juice
- 2 cups coleslaw mix
- 2 green onions, chopped
- 1/3 cup chopped fresh cilantro
- 4 white or yellow corn tortillas
- 2 avocados
- Bottled hot sauce
Preparation:
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 1/4 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 avocado slices and slaw. Pass hot sauce alongside.
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