Dinner

By Joanne Bruno | May 13, 2013

meatless monday, black bean, feta, strawberry

Fresh berries add an unexpected twist to the feta and black bean tacos.

I can’t seem to control myself around strawberries these days. I buy flat after flat with the intention of DOING something with them, but they just look so juicy and sweet and perfect that I end up eating them, straight from the carton, unabashedly “as is”.

That is, until I made these tacos. And now I can’t think of doing anything else with them! They are the perfect mix of sweet spicy savory and allow you to still appreciate the beautiful flavor of in-season berries, just in a new (and equally delicious) light.

black bean, feta, strawberry, taco

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

For more Meatless Monday recipes from Joanne:

Cranberry Bean and Sugar Snap Pea Salad

Goat Cheese, Strawberry and Basil Salad

Lemony Asparagus and Broccoli Rabe over Polenta

Pizza with Escarole, Fontina and Walnuts

Snickerdoodle Biscoff Sandwich Cookies

Black Bean Feta Tacos with Strawberry Salsa Recipe

Servings: 4
Calories: 230 per serving

Ingredients

  • 1 lb strawberries, hulled and sliced
  • 1 mango, cubed
  • 1 or 2 small hot chili peppers
  • 1/2 cup fresh basil, chopped
  • salt and black pepper , to taste
  • 2 (14-oz) cans black beans, drained and rinsed
  • 4 oz. feta cheese, crumbled
  • 12 corn tortillas

Directions

1. Toss the chopped fruit with the chile(s), basil, and a little salt and pepper. Refrigerate if desired.

2. Wrap the corn tortillas, three at a time, in a paper towel. Heat in the microwave for 30 seconds. Top each tortilla with black beans, fruit salsa, and feta cheese.

More about: , , , , , ,

You Might Also Like:

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger