Black Bean Tacos with Red Cabbage Slaw


Black Bean Tacos

2 15-ounce cans black beans, rinsed and drained
2 teaspoons ground cumin
3 teaspoons olive oil
juice of one lime
Hard shell tacos
Feta cheese

We used black beans alone, but for a little more protein chicken, pork or beef could be mixed in as well. If using meat, I would probably omit one of the 2 cans of beans.

Red Cabbage Slaw

1/2 head red cabbage, finely shredded
4 green onions chopped, both white and green parts
1/2 cup shredded carrots
1/4 cup rice wine vinegar
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
1 tablespoon honey
1/4 cup cilantro leaves
Salt and pepper


Black Bean Tacos

Mix beans, cumin, olive oil and lime juice in a medium bowl. Salt and pepper to taste. Set aside.

To assemble the tacos take your hard shell, add the slaw, then beans and top with a sprinkling of feta.

Red Cabbage Slaw

Place cabbage, carrots and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro. Season with salt and pepper. Let sit at room temperature for 20 minutes before serving.

This recipe comes from Alison Bickel at partner site This Homemade Life.