So why I am telling you about it? Because we’ve all been there, haven’t we? Even in New York City, where you can get anything delivered at any moment’s notice, there are days when one more meal that arrives in plastic-lidded foil containers will send you over the edge. I made this on one of those days. It was 8 p.m., we were both starving and I had one chance to ask Alex to grab something at the store on his way home and I didn’t want to miss it. So I Googled probably one of those most popular searches on the Internet, “10 minute meals” and, well, that pretty much brings us up to today.
Before I get into all of the things I’d do differently next time (you know, besides “try for once to plan ahead for dinner”) you should know that we cleaned our plates. A lime-y slaw with bits of feta and cumin-scented black beans in a pan-crisped tortilla are nothing to complain about for dinner. In fact, I like all of those elements a lot, especially when I can get them on my plate in time for Top Chef. Where, ahem, I can’t resist pointing out that a whole lot of the food didn’t look half this good.
Crispy Black Bean Tacos with Feta and Cabbage Slaw
Adapted from Bon Appetit, February 2009
There are dozens of ways to tweak this. Next time, in keeping with the shortcut vibe, I might just use Goya’s canned black beans in sauce (which I’ve confessed to loving more than once) instead of mashing a can with what seemed like not enough seasoning next time. And, with the minutes that would save, I’d much rather use my favorite green onion and red cabbage slaw instead of the suggested one. If I felt like adding some extra protein, it would only take a couple additional minutes to saute some ground meat in a pan with onion and stir it into the beans — especially the saucier ones. But really, the possibilities are endless, so use the recipe as a loose guideline and have fun with it
Serves 4, or so I hear
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside, or if your name is Alex, drown your taco in a puddle of it.