Pinto Bean Tacos with Jalapeno Feta Coleslaw

This recipe includes simple ingredients and is simple to make.  It is also vegetarian. Clearly it has all the elements of being one of my favorite type of recipes.  And it is delicious.  What a plus!

The other day I bought a bag of dried pinto beans at the store.  Since making a recipe way back that involved dried kidney beans (I can't quite remember which one), I have realized that if you soak your own dried beans over night and then cook them the next day, they taste so much better than the beans you buy in a can.  Since this realization, I have attempted to soak and cook my beans whenever possible. 

I seriously love this pinto bean taco recipe.  Matt does too which is nice.  It is a perfect dinner for these summer nights that are starting to take over Atlanta.  The beans aren't as heavy as a beef or steak taco might be and the jalapeno feta coleslaw just adds to the lightness of the dish.  If you want to add, I would probably recommend adding chicken instead of a red meat.  But if you decide to go vegetarian for the evening's meal, this is definitely one to try.  We ate these tacos with a side of Spanish rice.  Delicious!  I hope you enjoy. 

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Pinto Bean Tacos with Jalapeno Feta Coleslaw 

(makes 2 large portions or 3 smaller portions)

1 cup of dried pinto beans

2 cloves garlic (about 2-3 teaspoons minced garlic)

4-6 whole wheat flour tortillas

3 cups shredded cabbage

1 jalapeno, chopped finely

3/4 cup of crumbled fat free feta

juice from one whole lime (about 2 tablespoons)

a healthy drizzle of olive oil

salt and pepper

a couple of dashes of hot sauce (optional)

Soak pinto beans for 8 hours or overnight.  (I soaked my beans for 2 days because we had a last minute meal switch up.  Even extra soaked, they worked perfectly fine.)  Rinse beans and place them in a big pot of fresh water and bring pot to a boil.  (The water level should be about 1 1/5 inches above the beans when initially putting them in the pot.)  Cook for 40-45 minutes at a simmer or until the beans are soft.

While the beans are cooking, place the shredded cabbage in a large bowl.  Chop the jalapeno finely and add to the cabbage.  Mix the jalapeno, feta cheese, lime juice, and olive oil with the cabbage.  Salt and pepper to taste.  Set this big bowl of coleslaw in the fridge to marinate until the tacos are ready to be served.

Once the beans are cooked through, drain off any extra liquid and place to the side. In a large skillet, add olive oil and garlic.  Let the garlic cook in the olive oil for a minute or two before adding the beans to the skillet.  Cook for about 5-10 minutes or until the beans are hot and slightly crisped.

Place one of the tortillas in a hot pan or on a griddle.  Add about 1/2 cup of the pinto beans to the tortilla.  Fold the tortilla over into a taco shape and crisp until slightly brown on both sides.  (The crunchiness of the tortillas really adds to this dish.) Repeat until all the tortillas and pinto beans have been used. Top with the jalapeno feta coleslaw and a couple dashes of hot sauce if you so desire.  Enjoy!

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