Canned beans that are already seasoned help bring these tacos together in a flash.
1 center-cut bacon slice
1 cup vertically sliced white onion
2 teaspoons minced fresh garlic
1/2 jalapeño pepper, seeded and chopped
1 (15-ounce) can seasoned black beans (such as Bush's), drained and divided
3/4 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon white wine vinegar
1 tablespoon canola mayonnaise
1/4 teaspoon freshly ground black pepper
2 cups angel hair coleslaw
1/4 cup cilantro leaves
2 green onions, thinly sliced
8 (6-inch) corn tortillas
1 ounce feta cheese, crumbled
How to Make It
Cook bacon in a large nonstick skillet over medium heat 2 minutes or until crisp. Remove bacon from pan; crumble. Add onion, garlic, and jalapeño to drippings in pan; cook 3 minutes or until onion is tender. Place onion mixture in a small bowl. Lightly mash 1 cup beans. Add mashed beans, cumin, salt, and remaining beans to pan; cook 2 minutes over medium heat or until thoroughly heated, stirring occasionally. Stir in bacon.
Combine vinegar, mayonnaise, and black pepper in a large bowl, stirring with a whisk. Add coleslaw, cilantro, and green onions; toss to coat.
Heat tortillas according to package directions. Divide bean mixture evenly among tortillas. Top evenly with onion mixture and coleslaw mixture. Sprinkle evenly with feta cheese.
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These are just ok. The beans were good but we couldn't really taste the bacon. And so what's the point? LoL. Actually we like the Ancho Chicken Tacos with Cilantro Slaw from CL May 2011 better, so I probably won't make this again.