.yum, week one.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
Adapted from Bon Appetit, February 2009

Ok, adventurous ones, let's get started! For the rest of you who are on the fence, jump over and join in. We have about 18-20 people so far for our easy, but secretly sweet, recipes club/swap/whatever.Email me and join.

The thing I adore about this recipe is it is SO simple, yet the flavor makes it seem like you did something special. If you felt like adding some ground beef or turkey, it would only take a couple additional minutes to saute and stir it into the beans. The possibilities are endless.

Serves 4

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(I use a bit more)
Hot sauce

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. It is also great in warmed taco shells, just scoop the mixture in and serve. That is how I make it. So good. So easy. Swear.

Okay! Get crackin! Our next wonderful recipe will be provided by the always inspiring N. at Head Over Heels blog and will show up sometime soon. Might be a knish. Might not.