food for a restless mind

Black Bean and Feta Crispy Tacos

Despite my father’s constant complaining, I love cooking with black beans. As far as my father is concerned black beans aren’t a ‘real food’, but we all know he’s wrong. Mexican food without black bean just wouldn’t be the same. And Mexican food is amazing. As is anything inspired by Mexican Food, like these Black Bean and Feta Crispy Tacos. Soft tortillas fried to a crunch and filled with flavoursome black beans and creamy feta. This recipe is super easy, so it is great for whenever you are craving something Mexican inspired, but don’t have the time for full on burritos.

food for a restless mind

 

Put everything except for the feta, and the tortillas, into a bowl and mash slightly with a potato masher. You want the black bean mixture to still be chunky.

food for a restless mind

Heat up some oil in a frying pan of a medium low heat. Put a tortilla in the frying pan. Move it around a bit to make sure it doesn’t stick. After about ten seconds, spoon the black mixture, and some of the feta into one half of the tortilla, and carefully flip the other side over so that it now looks like a taco. Cook on that side for 30 seconds – 1 minute, then carefully flip the taco. Make sure you flip it across the spine to make sure the filling doesn’t spill out. Flip back and forth a few times until the tortilla has crisped up to your satisfaction.

food for a restless mind

Repeat until you have the desired number of tacos. Then enjoy!

Ingredients (makes about three)

  • 1 400g can black beans, drained
  • 3 tsp of paprika
  • 1 tsp of smoked paprika
  • 1 tsp of cumin
  • 1/2 tsp of jalapeno salt
  • 1/4 cup of finely chopped purple onion (we didn’t have any so I used spring onion, but I recommend using the purple onion if you have it)
  • 1/4 cup of chopped coriander
  • 1 tbsp of lime juice
  • fresh tortillas (I used wholemeal, if you’ve got them use corn)
  • 1/2-1 cup feta, crumbled (I used about a 1/4 cup because feta is expensive here when you can find it, but I recommend using way more)

Method

  1. Put everything except for the feta, and the tortillas, into a bowl and mash slightly with a potato masher. You want the black bean mixture to still be chunky.
  2. Heat up some oil in a frying pan of a medium low heat.
  3. Put a tortilla in the frying pan. Move it around a bit to make sure it doesn’t stick.
  4. After about ten seconds, spoon the black mixture, and some of the feta into one half of the tortilla, and carefully flip the opposite side over so that it now looks like a taco.
  5. Cook on that side for 30 seconds – 1 minute, then carefully flip the taco. Make sure you flip it across the spine to make sure the filling doesn’t spill out.
  6. Flip back and forth a few times until the tortilla has crisped up to your satisfaction.
  7. Repeat until you have the desired number of tacos. Then enjoy!
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