our new taco tuesday.

Taco Tuesday is a tradition that my husband and I and our friends started in college. No matter how much work had to be done, we would all come together to eat and hang out on Tuesday night, enjoying tacos and some laughs. Dave and I still keep the tradition going... maybe not every week, but quite often as i am making our weekly meal plan we will save Tuesdays for tacos.

Tuesdays now, however, have mostly involved these tacos. Once I saw them in Bon Appétit a couple months back, I knew they would be my new favorite. They are super quick to put together, healthy and really yummy. Crispy and creamy and salty and rich all in one. I highly recommend that you put Taco Tuesday on your meal plan for the week and try these out.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
adapted from Bon Appétit

1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas or flour tortillas
1/3 cup crumbled feta cheese
1 avocado sliced
Bottled chipotle hot sauce or other hot sauce

Place beans, cumin and half the lime juice in small pan to heat; partially mash. 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 3 teaspoons olive oil in large nonstick 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, sliced avocado and slaw. Pass hot sauce alongside.