Did I mention that I have a job?
Oh, and it's in Prague. That's right, beginning in July I will be writing to you from the Czech Republic, where I will hopefully have a kitchen and not just a hot plate and a microwave. Unfortunately at the moment, that's looking like it might be the case. We'll see.
But like I was saying, sometimes things that you don't expect to work out just...do. Like these tacos. Normally, the combination of lime, beans, feta and hot sauce would seem a little strange. But let me tell you, these tacos have won over everyone who has tried them, even the most skeptical of critics. There's something about the barely-there flavor of the cumin that the feta complements beautifully, and the hot sauce and lime just enhance everything else, rather than overwhelming it.
And the best part is, they're ready in under ten minutes. I've made this recipe at least five times since I first saw it, and if only I had feta in my fridge right now, I'd be going on number six for dinner.
Black Bean Tacos with Feta and Slaw
from Smitten Kitchen
Makes 4 tacos
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. 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 1 tablespoon olive oil in large nonstick or cast iron 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. Add hot sauce as desired.