Black Bean Tacos with Red Cabbage Slaw
Ingredients
Beans:
2 Tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced or pressed
2 cans (15.5 ounces each) Green Valley Organic Black Beans, drained
1 cup prepared red salsa
Slaw:
1 bag (8 ounces) shredded red cabbage
1/2 cup matchstick or grated carrots
3 green onions, thinly sliced
¼ cup fresh lime juice
2 tablespoons vegetable oil
1 teaspoon kosher salt
To Serve:
12 corn tortillas
1 cup crumbled queso fresco
Featuring...
Black Beans
Steps
Heat oil in a large skillet over medium-high. Add onion and cook 4 minutes, stirring occasionally. Add garlic and cook for 1 minute more.
Stir in beans and salsa. Bring to a simmer. Cook for 10 minutes, until the sauce has thickened.
In a medium bowl, add cabbage, carrots, green onions, lime juice, oil, and salt. Toss to combine and set aside.
Wrap tortillas in a damp paper towel and microwave for 20 seconds.
Add warmed tortillas to plate/taco holder. Spoon black bean mixture into the tortillas. Top with cabbage slaw and sprinkle with queso fresco.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
