I like to consider myself a very lucky woman for securing a very helpful husband. Laundry, dishes, yard work – those are all his domain and I barely ever touch them. And beyond what I get to see in every day life, he doesn’t miss a moment to eagerly and selflessly help others in any way he can. He’s always the first to coach a new employee at work, or to lend his strength when it’s time to lift a happy new bride and groom up on their chairs. These moments touch my heart and remind me why I picked him.
But there’s one thing he’s not so helpful with. That would be meal planning. Maybe it’s me; I just never like his suggestions because they tend to be the same old simple things. He’s not the one to turn to when I’m looking for something more… inspired.
That being said, when I asked him a few weeks ago for a suggestion using feta cheese, he was quick with his request and I actually liked it.
I made these Black Bean and Feta Tacos quite a while ago and a few times since, but the photo never made it. And I can guess how you feel about blog entries without photos.
So here are the tacos, with a picture and a slightly updated recipe complete with nutritional information – thanks to my helpful husband’s meal request.
Black Bean & Feta Tacos
Adapted from Bon Appetit
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
2 cups coleslaw mix
2 teaspoons olive oil
1 tablespoon fresh lime juice
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 reduced-carb tortillas, such as Trader Joe’s brand
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce
Preheat oven to 425ºF.
Place the beans and cumin in a small bowl and partially mash. Season to taste with salt and pepper.
Toss together the coleslaw mix, olive oil, lime juice, green onions, and cilantro. Season to taste with salt and pepper, and set aside.
Lightly spray both sides of each tortilla with nonstick cooking spray, and place on a baking sheet. Divide the bean mixture among the tortillas and spread out evenly.
Bake for about 10 minutes, or until tortillas are crispy but still a bit pliable. Remove from oven, and top with the slaw mixture and feta cheese. Drizzle with hot sauce and serve immediately.
Servings Per Recipe: 2
Total Fat: 16.5 g
Cholesterol: 25.2 mg
Sodium: 1,410.8 mg
Total Carbs: 56.0 g
Dietary Fiber: 16.2 g
Protein: 23.8 g