Crispy Tacos with Black Beans, Feta and Kale
4 servings
45 minutes
Crispy tacos with black beans, feta, and cabbage are an amazing combination of Mexican flavors. The history of tacos traces back to Aztec traditions, and this version is a modern interpretation that combines tender beans, aromatic cumin, and spicy feta. The tacos are fried to a crispy shell with a soft filling inside, refreshed with lime and cilantro. Cabbage adds crunchiness while chili sauce provides spicy heat. This dish is perfect for a light dinner or a friendly gathering, and its simplicity makes it a favorite choice for both beginners and gourmets. Enjoy with sauce or boldly experiment with fillings to create your unique flavor.
1
Put the beans and cumin in a large bowl and mash them into a puree. Add salt and pepper.
- Ground cumin (zira): 1 teaspoon
- Canned black beans: 430 g
2
In a small bowl, mix 2 teaspoons of olive oil and lemon juice. Add shredded cabbage, finely chopped green onion, and cilantro. Mix everything well. Season with salt and pepper to taste.
- Olive oil: 5 teaspoon
- Lime juice: 2.5 tablespoons
- White cabbage: 500 g
- Green onions: 2 stems
- Coriander: 25 g
- Chili sauce: to taste
3
Heat 1 tablespoon of olive oil in a large skillet. Lay the tortillas in a single layer. Place a quarter of the bean mixture on each and cook for 1 minute. Fold the tacos in half and fry for another minute. Then fill with feta and cabbage and serve with sauce or pour a little sauce inside.
- Olive oil: 5 teaspoon
- Tortillas: 4 pieces
- Feta cheese: 60 g