Comments on: crisp black bean tacos with feta and slaw

By: Jessica Hartley

Jessica Hartley — Fri, 12 Mar 2010 18:10:22 +0000

You know what’s funny is that I literally have all of these ingredients just sitting in my refrigerator. I was looking for a quick, easy meal for tonight and this is perfect.
Thanks for the suggestion!

By: Jess

Jess — Fri, 05 Mar 2010 15:35:03 +0000

Made these a couple nights ago with the red cabbage and green onion slaw. I used whole wheat tortillas, as I had them leftover from a quesadilla party. My husband I found these absolutely delightful. I stopped eating meat (still eat fish and shellfish) about 8 months ago, and LOVE finding a vegetarian recipe that (in this case bests) my favorite meat version recipes (like tacos). Thank you!

By: Carol

Carol — Wed, 17 Feb 2010 04:10:08 +0000

I toasted the cumin in a little oil and then added the beans to warm them before going in the taco. For the slaw, I used broccoli slaw with the green onion, cilantro, lime juice, oil and feta mixed together. We also added a little rotisserie chicken. Looked just like the picture and so easy. Great recipe for a busy night.

By: Sandra

Sandra — Tue, 09 Feb 2010 00:21:19 +0000

Made with tonight with homemade Texas-style flour tortillas from Homesick Texan. Added avocados. Excellent vegetarian supper.

By: Rae G

Rae G — Sun, 07 Feb 2010 18:45:03 +0000

I tried this with the red cabbage and green onion slaw. I love the combination of the crispy cabbage and feta in these tacos. It was so quick and easy- this one will probably become a weeknight staple around here. Thanks!

By: Heidi

Heidi — Fri, 22 Jan 2010 00:54:56 +0000

Love this recipe — made it for the second time tonight and just wanted to say “Thank you!” I made some guacamole and roasted some mini-peppers to have on the side. Delish.

By: Mari-ann

Mari-ann — Mon, 11 Jan 2010 13:47:08 +0000

Deb, i have been a reader for awhile now. But we made these last week, and loved them. We took your suggestion to use ground turkey and these were a huge meal for us. This week we are going to do them a bit different and turn them into fish tacos, with a bit of tweaking on the recipe. I had never used the pre-package slaws before, I think it might be one of my new favorite things. Thanks!

By: Lindsay

Lindsay — Tue, 29 Dec 2009 17:28:22 +0000

Made this for dinner last night – loved it! I did substitute queso fresco for the feta; living among lots and lots of authentic Mexican food here (the Los Angeles area) meant that I couldn’t quite bring myself to use something so totally non-authentic when I had excellent alternatives within easy reach. And I played it a bit fast and loose with the proportions of the slaw, though I kept all the ingredients the same. In fact, the slaw might have been what made the meal for us. I served these with some sliced ripe avocados (we’ve almost always got them on hand), and some diced Roma tomatoes. I did double the cumin in the black beans in order to give them a more pronounced flavor. I have to agree with you on the serving size thing, though. If this recipe was supposed to feed four as a main dish, they must be referring to four children. I served your quick zucchini saute (I left a review of that, as well), and it was still a light dinner. Satisfying, but light. We liked it so much we’re making it again tomorrow night for dinner. Thanks!

By: MelissaBKB

MelissaBKB — Sat, 19 Dec 2009 20:52:54 +0000

Just made these for a late lunch – so tasty! The only change I made was I mashed an avocado with a little of the lime juice, and smoothed that on with the black beans. Even though I used more bowls than I normally like, we will definitely be adding these to our dinner rotation! I was pretty skeptical of the limey slaw, but I’m blown away by how much I like it :)

By: Marie

Marie — Tue, 06 Oct 2009 16:06:15 +0000

Fabulous blend of flavors – loved these so much for dinner last night I’m making them again for lunch! Just discovered your site and LOVE it!