Photo: Jason Wallis; Styling: Cindy Barr
Yield
Serves 4 (serving size: 2 tacos)

Canned beans that are already seasoned help bring these tacos together in a flash.

How to Make It

Step 1

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.

Step 2

Combine vinegar, mayonnaise, and black pepper in a large bowl, stirring with a whisk. Add coleslaw, cilantro, and green onions; toss to coat.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

daneanp's Review

jjenn42
May 14, 2014
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.

jjenn42's Review

daneanp
April 13, 2014
N/A

LoveGreatFood2's Review

LovesToCook08
November 30, 2013
N/A

KimberlyNierman's Review

LoveGreatFood2
November 25, 2013
N/A

Glargle's Review

KimberlyNierman
November 06, 2013
N/A

LovesToCook08's Review

Glargle
October 21, 2013
This was a good recipe. I followed the directions and found the black beans to be very dry so I added a little bit water.