Black Bean Tacos with Cilantro Lime Slaw

Adapted from Bon Appétite


1 15 oz can of black beans, drained

1/2 tsp ground cumin

5 tsp olive oil

1 tbsp fresh lime juice (about 1/2 lime)

2 cups coleslaw mix

2 scallions, thinly sliced

4 whole wheat flour tortillas

Mexican Cheese blend

Hot sauce

Yum Ingredients


Lightly mash the beans and cumin in a small bowl.

Light mashing

Mix 2 tsp of the olive oil with the lime juice in a medium bowl. Add the coleslaw, scallions and cilantro and toss to coat.

Heat 3 tsp of olive oil over medium high heat. Place 2 tortillas in a single layer, spoon 1/4 of the beans into the middle, fold the tortilla over, and cook each side until golden brown and slightly crispy. This only takes about 1 minute.

FIll with the slaw and cheese and serve with hot sauce. Inhale this round, and remake the other 2.



4 responses to “Black Bean Tacos with Cilantro Lime Slaw

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