This was a feast we cooked up back in May for Cinco de Mayo. We went all out, preparing the queso blanco and torillas as well (though our corn toritilla technique definitely needs some refining). Some crumbly ricotta or feta does the job if you can’t get your hands on any queso blanco. This Pomegranate Pico de Gallo works a real treat with this meal too.
This is a vegetarian-friendly number, but could easily work with some pulled pork (like this one) or beef or spiced white fish.
Refried Black Bean Tortillas with Coleslaw & Queso Blanco
Coleslaw with Toasted Pepitas
- 1/4 red cabbage
- 1/4 green cabbage
- 1 large carrot
- 4 radishes, very thinly sliced in disks
- 1/2 cup pepitas, toasted
- 4 tablespoons lime juice
- 3 tablespoons olive oil
Use a mandolin or very sharp knife to cut the cabbage and carrot very finely. Combine all ingredients and mix well. Add salt to taste.
Refried Black Beans
- 2 cans black beans, drained and rinsed
- 4 spring onions
- 2 tablespoons oil
- 1 clove garlic
- 2 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon ground oregano
- 1 cup water
- Squeeze lime juice
Heat oil in a frying pan over a medium-high heat. Add garlic and onions and cook for a few minutes. Add cumin, cayenne pepper and oregano and cook for another minute. Stir in beans and fry for 2 minutes. Add water and allow to cook for 10-15 minutes, until liquid reduces. Add a squeeze of lime and salt to taste.
Serve this all up with some queso blanco (we used this ricotta recipe and allowed to drain for longer) or crumbled feta cheese, tortillas and your favourite hot sauces.