Ah, January. Everyone’s so busy making this our Best! Year! Ever! And to that and, I know many of you are juicing it up, pumping it up, sweating it out, paying your holiday penance by eschewing fat/carbs/protein/solids or being exclusive to any of the above. As for me, I downloaded a “good habit” app and instructed it to remind me to drink more water, and now I turn off the alarm on my phone several times a day and feel guilty about the fact that I should be drinking more water.
I’d like to say I’m immune to it all, but I do get caught up in the healthy eating vibe, and post-cookiepalooza is as good a time of year as any to realize that Almond Roca for breakfast is not necessarily a good life habit, and a dramatic drop in food-centric parties and epic 8 course dinners makes it a bit easier to wean oneself off the literal gravy train. Most years, instead of dramatically breaking up with all things doughy and delicious, I quietly promise myself I’ll eat more soup, and more veggies, and have more dinner parties. These resolutions are on the roster most years, along with fresh motivation to eat more nutrient-dense things. (Alas, this does not include extra-gooey cinnamon buns. But fortunately it’s what you do most of the time that matters, not all of the time.)
I made tacos. Tacos! Tacos are trendy this year. You can open up a little taqueria in the kitchen, mash up some canned black beans with a pinch of chili powder and cumin and a bunch of crumbled feta, wrap it all up in a corn tortilla and cook until crisp, then stuff the extra room with Brussels sprout slaw. They’re quite tasty-and fast, good for you and cheap. A resolution all wrapped up and ready to eat.
Crispy Black Bean & Feta Tacos with Brussels Sprout Slaw
Adapted from Bon Appetit, February 2009.
19 oz (540 mL) can black beans, rinsed and drained
juice of a lime, divided
2 tsp. chili powder
½ tsp. cumin
salt and pepper
½-1 cup crumbled feta cheese
2 cups finely shredded Brussels sprouts
¼ cup chopped fresh cilantro
1 tsp. honey
canola oil, for cooking
1 pkg. small fresh corn tortillas
In a medium bowl, roughly mash the black beans with a squeeze of lime juice, the chili powder, cumin, salt and pepper. Toss in the feta. In a small bowl, toss the shredded Brussels sprouts and cilantro with a drizzle of olive or canola oil, the honey and another good squeeze of lime. Season with salt and pepper.
Heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Warm the tortillas to make them more pliable, then fill with the bean mixture, folding it over to enclose. Cook in the hot skillet, turning as necessary, until golden and crisp. Fill with the Brussels sprout slaw.
Serve immediately. Serves 6 or so.