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Recipes // Sandwiches and Wraps // Black Bean Tacos with Tangy Cabbage

Black Bean Tacos with Tangy Cabbage

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Makes: 4 servings
Time: 30 to 45 minutes

The texture of lightly mashed, roasted beans mimics that of meat and is just as satisfying and hearty; filled with crunchy, cool, refreshing cabbage and a load of veggies, these are super tacos.

Ingredients:
  • 8 6-inch corn or whole wheat tortillas
  • 3 tablespoons olive oil
  • 2 cups cooked or canned black beans, drained
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • 4 cups shredded green cabbage
  • 1 red bell pepper, chopped
  • 1 fresh hot green chile (like jalapeño or serrano), minced
  • ¼ cup chopped scallions
  • Juice of 2 limes
  • ½ cup chopped fresh cilantro
Directions:
  1. Heat the oven to 400°F. Coat a rimmed baking sheet with 1 tablespoon of the oil. Stack the tortillas and wrap them in aluminum foil. Combine the beans, garlic, chili powder, cumin, half of the salt, and some pepper in a bowl. Mash the mixture with a fork or potato masher; it should still be chunky.
  2. Spread the mixture out on the prepared pan, drizzle with another tablespoon of oil, and roast, stirring a few times, until the beans are crumbly and crisp in places, 15 to 20 minutes. Transfer the tortillas to the oven with the beans for their last 5 minutes of cooking.
  3. Meanwhile, put the cabbage, pepper, chile, scallions, lime juice, cilantro, remaining tablespoon oil and ½ teaspoon salt, and some pepper in a large bowl and toss to combine. Taste and adjust the seasoning. Divide the beans among the warm tortillas; top with the cabbage and serve.
     

Nutritional Info (2 tacos):
Calories: 408 • Cholesterol: 0mg • Fat: 14g • Saturated Fat: 2g • Protein: 15g • Carbohydrates: 62g • Sodium: 588mg • Fiber: 18g • Trans Fat: 0g • Sugars: 28g

Substitutions
Instead of the cabbage salad ingredients, try using any of the following raw fruits and vegetables; figure 3 to 4 cups, alone or in combination:

Kale, shredded
Red onions, thinly sliced
Fresh corn kernels
Tomatoes, chopped
Cucumbers, chopped
Radishes, sliced
Avocado, chopped
Zucchini, grated and squeezed dry
Beets, grated
Butternut squash, Grated
Mangos, chopped
Peaches, chopped
Jalapeños, sliced thinly

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