1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/4 cup red bell pepper
1/4 cup white onion, diced
4 oz. diced jalapeno peppers
1/4 teaspoon crushed cayenne pepper
dash of salt & pepper
2 cups black beans (in liquid)
1 avocado
juice and zest from 1 lime
2 tablespoons honey
1/2 cup goat cheese (I used feta)
2 cups fresh coleslaw cabbage mix
20 small corn tortillas
1 cup pico de gallo salsa
Directions:
1. Stir together the first 8 ingredients (through black beans) in a medium saucepan. Simmer on medium-low heat for 15 minutes. Set aside.
2. Prepare honey-lime sauce: whisk together lime juice, lime rind, and honey. Set aside.
3. Heat corn tortillas in a small saute pan, after coating with non-fat cooking spray or olive oil.
4. Layer tacos from bottom up: goat cheese, black beans, avocado, coleslaw mix, drizzle of honey/lime sauce, pico de gallo salsa. Voila!
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