A family favorite, this meal comes together in less than a half-hour and pleases everyone (vegetarian and not).
Some notes about this recipe:
The recipe says this makes 4 tacos. I usually get 5, and find the ratio of beans to toppings well-balanced, so be sure to have extra tortillas on-hand just in case... The recipe from which this was adapted said that one taco was a single serving and that this recipe therefore serves 4; that is just silly. Two or three tacos a person seems reasonable to me (assuming this is the entirety or the bulk of the meal). If there are more than two of us eating, I double this recipe.
The easiest way I have found for closing the tacos is to use a spatula (to flip) and spoon (to push the taco together).
Feel free to double the slaw even if you don't double the tacos. It's delicious on all sorts of things, healthy, and you'll have a bunch of leftover cabbage if you don't!
Lastly, I cannot understate the importance of the chipotle hot sauce (really, it just isn't as good with plain, trust me). And, if you're a feta person, adding that will make it even better! Somehow I don't like feta, so I skip it and love these tacos anyway.
This recipe is adapted from Bon Appétit magazine, February 2009.
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