black bean tacos and the world's most refreshing salad

Last night, Julia and I had what I think may have been our tastiest cooking adventure yet. After our Monday morning swim, we rooted through my recipe box and found two awesome-sounding recipes that I'd never made before. The first, for black bean tacos, was an adaptation from a Bon Appetit recipe published in one of the local papers, and though it sounded a little crazy to both of us (I was suspicious of the feta, and Julia seemed a little uncertain at first about the cabbage), we ran with it. I can't articulate how I feel about it any other way except to say that it was really flippin' good. We paired the tacos with a salad of watermelon, cucumber and jicama, using a recipe I found in an issue of Gourmet a few years ago. I had never bought or cooked with jicama before (a little tough to peel, but otherwise fine!), and it was Julia's first time eating it (she liked it!).

Everything was refreshing, full of flavor, well balanced, and very healthy. Plus, it was a snap to prepare the two dishes at once, since neither was very complex and they shared some ingredients. I was tempted to sip something tequila-y with all of it, especially after seeing Mark Bittman's agua fresca recipe earlier in the day, but I knew that doing so would make this morning's run extra challenging so I stayed booze-free.

Bonus: I had the good sense while I was in Philly to swing by Sue's, the amazing produce market on South 18th Street to see if they had any of the ingredients I needed. I bought the scallions and all the herbs for only $3.50! A steal! And I got smallish quantities of basil and mint, rather than the big bunches I find the supermarket that go bad before I can use them up.

Black bean tacos with feta and cabbage slaw
Adapted from Bon Appetit (February 2009)
Serves 5

15-oz. can black beans, rinsed and drained
1/2 tsp. cumin
1/2 tsp. salt
1 Tbsp. fresh lime juice
2 tsp. olive oil
2 c. coleslaw mix
2 scallions, chopped
1/3 c. chopped fresh cilantro
Freshly ground black pepper
Hot sauce
5 white corn, yellow corn, or flour tortillas (we used whole wheat flour tortillas)
1/3 c. crumbled feta

1. In a small saucepan or microwaveable bowl, combine beans, cumin and salt. Use a fork to partially mash beans. Set aside.

2. In medium bowl, combine lime juice and oil. Add cabbage, scallions and cilantro. Toss, season to taste with black pepper and hot sauce, and toss again. Set aside.

3. On stovetop over low heat (or in microwave) gently warm bean mixture. Warm tortillas in a dry pan, oven or microwave, just enough so that they are pliable. Divide bean mixture among the tortillas and spread in an even layer over each tortilla.

NOTE: The original recipe outlines how to make crispy tacos, and though we didn't go that route, it does sound quite good: Divide bean mixture evenly among tortillas, and spread beans evenly over top of each tortilla. Heat 3 tsp. olive oil in a large skillet over medium-high heat. Add tortillas (working in batches if necessary) bean-side up, and cook for 1 minute. Fold in half, then continue to heat about 1 minute per side, or until golden brown.

4. Fill each taco with some of the cabbage mixture and a sprinkling of feta.

great green goodies

Watermelon, cucumber and jicama salad
From Gourmet (July 2004)
Serves 6

4 c. cubed seeded watermelon (from a 3-lb. piece, rind discarded)
2 c. cubed peeled jicama (1 lb.)
2 c. cubed English cucumber (1 1/2 lb.)
1/2 c. fresh lime juice
1/4 c. chopped fresh mint
1/4 c. chopped fresh cilantro
1/4 c. chopped fresh basil
1 tsp. salt

Toss together all ingredients in a large bowl and serve immediately.

OR: You can combine watermelon and vegetables 6 hours ahead and store, covered, in the refrigerator until ready to serve. Likewise, you can chop and combine the herbs 6 hours ahead and store, covered, in the fridge until serving time.