12 hard taco shells (I like the Garden of Eatin’ (affiliate link) brand, because they don’t have any sketchy ingredients)
For the Bean Mixture
2 teaspoons extra virgin olive oil
3 cups cooked black beans (2 15 ounce cans, rinsed and drained)
1 lime, juiced (about 2 tablespoons)
3/4 teaspoon smoked paprika
1 cup feta cheese
salt+pepper, to taste
For the No-Mayo Coleslaw
1 tablespoon country dijon mustard
1 tablespoon fresh lime juice (about 1/2 a lime)
1/4 teaspoon minced garlic
cayenne pepper, to taste
1/8 cup extra virgin olive oil
3 cups shredded green cabbage
1 medium carrot, shredded
Chopped cilantro, for serving
To prepare the slaw:
In a small bowl, mix together the mustard, lime juice, garlic, and cayenne (I used a pinch). Slowly whisk in the oil until it is emulsified. Mix together the dressing with the cabbage and carrots. Sprinkle with salt and pepper. Refrigerate while you prepare the bean mixture to let the flavors meld.*
To prepare the bean mixture:
Heat the oil in a medium pan over medium-low heat. Add the cooked beans and gently stir until they are heated. Add the lime juice, paprika, and feta cheese and stir until the cheese starts to melt. Using the back of your spoon, mash the beans a little bit.
Sometimes the ugliest food tastes the best.
Prepare you taco shells according to package directions. To build a taco, start with the bean mixture and top with the coleslaw and cilantro.
*You can prepare this earlier in the day or even the day before–dinner prep will be a breeze!