Black Bean Tacos with Spicy Cilantro Coleslaw

I am constantly looking for new recipes to try out. I also really enjoy looking at the news on The Seattle Times. Coincidentally, a month ago or so I was perusing the articles in The Seattle Times and came across this recipe for Black Bean Tacos with Spicy Cilantro Coleslaw and thought it looked delicious. I printed it and tried it within a week and boy was I right, this is now a monthly meal (sometimes more often)!

For the Coleslaw (mix together the following):

• 3/4 head of cabbage chopped
• 2 shredded carrots
• 3 chopped green onions
• 1 bundle chopped cilantro leaves
• Coleslaw Dressing (recipe follows)

Coleslaw Dressing:

• 1/2 cup Veganaise (mayonnaise)
• 1 Tbsp Rice Vinegar
• Juice of 1 lime
• 1-2 Tbsp Sugar
• Hot sauce to preferred spiciness

For the Tacos:

• 12 corn tortillas
• Taco Filling (recipe follows)

Taco Filling (mix together the following):

• 2 cans black beans rinsed and smashed
• 2 tsp ground cumin
• 1 tsp kosher salt

1. Once you have made your coleslaw chill it until the tacos are ready.
2. Disperse the taco filling between the 12 corn tortillas
3. Put 1 Tbsp oil in a pan and heat until hot then cook one tortilla with the taco filling at a time, cooking the tortilla flat for 30 seconds then folding in half like a taco and browning on each side.

Enjoy!