last night; well, to be fair, it was closer to late, yesterday afternoon, i asked scott what he wanted for dinner. usually that question is asked as soon as our lunch is finished, but i decided to let some time pass. i wasn't really prepared to cook last night, as we were planning to eat dinner with friends. unfortunately, something occurred which prevented us from joining everyone for dinner, so i had to think quickly.
i was stumped. really stumped. i knew i didn't want to make anything that included several difficult steps, because the night was quickly getting away from us. at times like this, i go to scott so he can point me in some sort of direction. i depend on his cravings to clue me in on the night's meal. luckily, he had a craving. well, sort of.
i ventured upstairs to his studio and asked, "what should i make for dinner?" that question seemed simple enough, but his blank stare told me otherwise. so, i switched gears and asked, "okay, does any particular ethnic cuisine sound good?" the answer i got was surprising and kind of funny. he said, "spanish. no, maybe peruvian. nachos? how about mexican? yeah, mexican."
a decision was made. mexican it shall be.
i decided on tacos for the night's meal. tacos are easy and quick, the two things i was looking for in a recipe. i also knew i didn't want any meat in our evening meal, so i went with black beans instead. this is what i used:
- 1 can of black beans, drained
- 1 tbsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- salt and pepper
- 1 onion, minced
- 2 cups coleslaw mix
- 2 tsp olive oil
- juice of one lime
- 1/2 c. cilantro
- feta cheese, crumbled
- taco-sized corn tortillas
- hot sauce or salsa
in a small bowl, mix together the black beans, cumin, chili powder, smoked paprika, juice from half of the lime and half of the minced onion. season with salt and pepper. mash partially. set aside.
in a medium bowl, toss together the coleslaw, olive oil, juice from the other half of the lime, cilantro, the rest of the onion. season with salt and pepper.
using an electric griddle or a large, non-stick skillet, heat 3 tablespoons olive oil over medium-high heat. place tortillas on skillet and spoon small amount of bean mixture over half of the tortilla; cook 1 minute. fold tortilla in half and cook until crispy; about 1 minute per side.
fill tacos with feta cheese and top with coleslaw mixture and hot sauce.
i'm a little embarrassed to admit this, but i served these tacos with "mexican rice" from a box. don't judge me.
needless to say, this dish was super easy and super fast. the only alteration i would've made would be to use green onions instead of white. the store didn't have green onions (i know, i was surprised, as well).
scott ate three of these tacos, so i'm guessing they satisfied his craving.
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