These last few weeks have been a lot of ups and a lot of downs. Ups: Kyle came to visit for three weeks! (God bless the academic schedule.) We went to Michigan and did nothing for a weekend! Layla learned to swim! Downs: I got a corneal ulcer! I went on the worst work trip of my career! I got super sick!
These tacos, obviously, were one of the "ups". We made them up in Michigan and ate them on the porch at sunset, which is exactly where and when tacos should be eaten. They're hearty and fresh, with just-off-the-griddle crispy tortillas that are totally worth burning your fingers on. The pineapple-and-paprika margaritas didn't hurt, either.
The original recipe calls for a coleslaw mixture dressed in lime juice, but I much prefer the bite of the tangy, marinated red onion. The magic of these tacos, I think, comes from crisping them in the pan. It heats up the black beans and melts the feta down just a little, and gives the whole thing the perfect amount of crunch. Of course, I load mine up with hot sauce, but you don't have to. (You really should, though.)
Black Bean Tacos With Pickled Red Onions And Feta
Adapted from this recipe
Makes 4 tacos
- 4 flour tortillas (I used whole wheat)
- 1 can black beans
- Olive oil
- 1/2 tsp cumin
- 1/2 red onion, sliced thin
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1/3 cup crumbled feta
- Salt and pepper to taste
- Hot sauce
Combine the thinly sliced red onion, lime juice, and a generous pinch of salt, and set aside to marinate.
In a medium-sized bowl, combine the drained black beans, cumin, and salt and pepper to taste. Mash the beans gently with a fork.
Add a glug (that's the technical term) of olive oil to a frying pan over medium-high heat. Lay your tortilla down, then add the beans, pickled red onions, and feta. Fold the tortilla in half, and cook for 2-3 minutes, until golden brown, and then turn over. Cook on the other side for an additional 2-3 minutes.
Remove from heat, and add hot sauce and cilantro. Devour.