Dinner in 20?

Here's a recipe for Black Bean Tacos that I tried last night for dinner, it super quick (think dinner ready in 20 minutes), and super tasty. I saw the recipe for these tacos in Bon Appetit magazine and quickly glanced by. Surely it was too simple to be good? Well, then one of my favorite bloggers, Smitten Kitchen, did a post about these tacos and raved about how delish they were. Then I saw it posted several times on Tastespotting, and I knew I had to try it. The only thing I did different was I had some pinto beans in the fridge that needed to be used, so I substituted them, but I'll be sure to try black beans next time.

Oh, have a failed to mention my new addiction? My friend Jen hooked me up with Tastespotting and I've been hopelessly addicted since. She sent me a word of warning, and I will send one too, enter at your own risk, once you visit this website you won't be able to leave. Tastespotting is a compilation of photos and recipes from that vast world of food blogging, full of yummy-licious food. Now you've been warned.


Crispy Black Bean Tacos with Feta and Cabbage Slaw

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled chipotle hot sauce or other hot sauce

Preparation:
Place beans and cumin in small bowl; partially mash. 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 3 teaspoons olive oil in large nonstick 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.