I’ve made a pledge to cook one fun/challenging/interesting/new recipe from Bon Appetit each month, then post it on this site. I’m tired of paying for a subscription and just looking at the photos and saying “that looks good” and never making anything, so this is what I’m doing about it. 95% of this site is personal accountability.
The last post was the Carbonara from January’s issue. Yeah, it’s March now, but I have a recipe from February to post - crispy black bean tacos.
This recipe is very easy, it’s something a little different than the usual tacos, frying is involved (always fun), and it’s vegetarian friendly.
I used BA’s recipe as inspiration but definitely didn’t follow it exactly. The biggest change is that I didn’t make coleslaw as a garnish.
First pour a few tablespoons of vegetable oil in a pan on medium heat for frying. While that’s warming up, I got everything else ready. Here I’ve got some lime, green onions, serrano peppers, cholula chipotle hot sauce, cilantro, and feta. Drain and rinse a can of black beans.
Mix everything except the feta and cilantro up in a bowl, then partially mash the mixture.
Once the oil is hot, drop a corn tortilla in the oil and scoop a generous amount of your mixture directly in the center. Cook for 1 minute, but keep an eye on it in case your oil is too hot.
Using tongs for assistance, flip over on side of the tortilla to create a shell shape.
Flip and cook for another minute.
Garnish with the cilantro, feta, and more hot sauce. Enjoy an awesomely crunchy, fresh taco. Repeat with next corn tortilla.
The mash is enough for 4 tacos.
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