Crispy Chipotle Black Bean Tacos with Lime Slaw

Ingredients

• 2 can black beans, canned
• 3 tbsp extra-virgin olive oil
• 1 piece yellow onion, diced
• 3 piece garlic cloves, minced
• 1,5 tsp ground cumin
• 2 tbsp chipotle in adobo, chopped
• 2 tbsp tomato paste
• 0,25 cup vegetable stock
• 3 cup green cabbage, thinly shredded
• 0,5 cup fresh cilantro, chopped
• 2 piece limes
• 12 piece corn tortillas
• 0,5 cup feta cheese, crumbled
• 1 piece avocado, sliced

Instructions

1. 1

   Drain and rinse the black beans, then pat them very dry on a clean towel : this is key for crispy edges.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, then add the diced onion and sweat 3 minutes until translucent.

3. 3

   Stir in the minced garlic, cumin and chopped chipotle in adobo, and toast 30 seconds until deeply fragrant.

4. 4

   Add the beans and 2 tbsp tomato paste, smashing about half with a fork; cook 4-5 minutes until the mixture caramelizes and forms a thick, jammy filling.

5. 5

   Deglaze with 1/4 cup vegetable stock and simmer until nearly dry, then season with salt and a squeeze of lime.

6. 6

   Meanwhile, toss the shredded cabbage with lime juice, chopped cilantro, a pinch of salt and 1 tbsp olive oil; massage lightly and let stand 5 minutes.

7. 7

   Char the corn tortillas directly over a gas flame or in a dry skillet, 20 seconds per side, until blistered and pliable.

8. 8

   Fill each tortilla with the black bean mixture, top generously with lime slaw, crumbled feta and avocado slices, and serve with lime wedges.