portobello mushroom sandwiches. So if you're planning your menu for the week these two would be easy to make in the same week.
As I said, I found this recipe online right here. But instead of clicking that labor intensive link, just read it here. Plus I changed a few things anyway. I've been using white tortillas and they work wonderfully so I have no desire to now try yellow or corn tortillas. Also, truthfully I'm not a fan of green onions so I nixed them all together. As per usual, hot sauce is always a welcome addition.
1 15 oz can black beans drained
1 tsp cumin
The juice from one small lime (about 1 Tbsp)
2 cups coleslaw mix
1/3 cup chopped cilantro
2 tsp olive oil plus more for sauteing
1/3 cup crumbled feta
1. Empty the drained can of beans into a bowl and add smash a little bit with a fork, they shouldn't be fully mashed. Add cumin plus some salt and pepper to taste and then stir up well. Set aside.
2. In a separate bowl toss together the coleslaw, lime juice, cilantro and olive oil.
3. Heat about a tablespoon of oil on medium high heat in a skillet. These have to be cooked to order essentially so one at a time. Place one tortilla in the pan and coat one half of it with 1/4 of the bean mixture. Cook for a minute or two until the tortilla is golden brown and then fold in half to form the taco. Fill with feta and coleslaw. Repeat for the remaining tortillas and beans.