Black Bean Tacos with Red Cabbage Slaw
Ingredients
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Beans:
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2 tablespoons olive oil
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1 yellow onion, diced
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3 cloves garlic, minced or pressed
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2 cans (15.5 ounces each) Green Valley Organic Black Beans, drained
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½ cup prepared red salsa
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¾ cup water
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1 teaspoon kosher salt
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1 teaspoon chili powder
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1 teaspoon ground cumin
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Slaw:
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½ head red cabbage, shredded
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½ cup matchstick or grated carrots
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1 teaspoon kosher salt
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3 green onions, thinly sliced
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¼ cup chopped fresh cilantro
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¼ cup fresh lime juice
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2 tablespoons vegetable oil
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To Serve:
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12 corn tortillas
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1 cup crumbled queso fresco
Featuring...
Black Beans
Steps
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Cook the beans: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Add the garlic and cook for 1 more minute, until fragrant.
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Add the black beans, salsa, water, salt, chili powder, and cumin. Stir to combine and bring to a simmer. Cook for 20–25 minutes, until the sauce has thickened.
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Prepare the slaw: In a medium bowl, combine the shredded cabbage, carrots, and salt. Let sit for 5 minutes to soften slightly. Add the green onions, cilantro, lime juice, and vegetable oil. Toss to combine and set aside.
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Warm the tortillas: Heat each tortilla over an open burner flame or in a dry cast-iron skillet until lightly charred and pliable. Stack the warm tortillas and wrap them in a clean kitchen towel to keep warm.
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Assemble the tacos: Spoon the black bean mixture into the tortillas. Top with the red cabbage slaw and sprinkle with queso fresco.
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Serve immediately and enjoy!
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
