They say a picture is worth a thousand words. Well, this week you’ll just have to settle for a couple hundred. It’s pretty disappointing, because this was a dinner I was really looking forward to photographing and sharing with you. I had everything arranged and set up in my light box studio, and just as my husband was bringing me the camera, he dropped it. Unfortunately this caused an error, which we researched and tried to fix (a big step, as we’re not the handiest people!) but it seems to be beyond repair. So for now, you’ll just have to trust my word on how good these are.
This recipe for Black Bean and Feta Tacos comes from the February 2009 issue of Bon Appetit. The use of feta in this recipe with smokey black beans and tangy cilantro-lime slaw may not be intuitive, but I promise it works wonderfully – especially with a drizzle of chipotle hot sauce to bring it all together. The combination is a fantastic way to bring new flavors to a quick and healthy weeknight meal.
Some of you might have noticed a slight “problem” with this recipe like I did. And that is, it calls for frying the tacos. While I’m sure this is nothing but tasty, it’s just not my style for a healthy weeknight meal. Also, I wanted to reduce the carbs a bit, so I replaced soft corn tortillas with Trader Joe’s Reduced Carb Multigrain Tortillas. From previous experience, I knew that I could bake these tortillas and they would turn out nice and crunchy. So instead of following the instructions for frying, I assembled the tacos in the reduced carb tortillas (I got 6, instead of 4 like the recipe states), and placed them on a baking sheet in the oven at 425F for about 15 minutes. Now, I really wish I had that camera – you have to see it to believe it! But I promise – these really do become nice and crunchy and even a bit puffy in the oven. I don’t think you can possibly miss the frying.
Here is the nutritional information for the way I made these, using 6 low-carb instead 4 corn tortillas. One last thought – this recipe is especially great if you’re looking to increase your fiber intake!
Servings Per Recipe: 2 (3 tacos each)
Amount Per Serving
Total Fat: 19.1 g
Cholesterol: 25.2 mg
Sodium: 1,539.6 mg
Total Carbs: 57.9 g
Dietary Fiber: 18.5 g
Protein: 26.5 g