Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, black bean tacos with sauteed cabbage. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Canned black beans are an instant source of protein — they just need a few basic pantry spices to liven them up. A bag of cabbage slaw, a jar of store-bought salsa, and a sliced avocado turn these tacos into a satisfying meatless meal that was meant for hectic weeknights. Delicious cabbage and black bean tacos make an easy and satisfying vegan dinner.
Black bean tacos with sauteed cabbage is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Black bean tacos with sauteed cabbage is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have black bean tacos with sauteed cabbage using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Black bean tacos with sauteed cabbage:
- Prepare 3 tbsp olive oil
- Get 4 six inch tortillas
- Prepare 2 cup cooked or canned black beans, rinsed and drained
- Take 1 tbsp minced garlic
- Get 1 tbsp chili powder
- Take 1/2 tsp ground cumin
- Make ready 1 tsp salt, plus more to taste
- Prepare 1 black pepper, to taste
- Prepare 4 cup shredded green cabbage
- Take 1/4 cup chopped scallions
- Get 4 lime wedges
Place beans and cumin in small bowl; partially mash. Black beans, by the way, make almost any dish better … and slaw is so much crunchier than lettuce for tacos. I don't know why frying the tortillas like this never occurred to me. I did chop up and sautéed some sweet onions to add.
Instructions to make Black bean tacos with sauteed cabbage:
- Heat the oven to 400°F. Coat a rimmed baking sheet with one tablespoon of the oil.
- Combine the beans, garlic, chili powder, cumin, half the salt, and some pepper in a bowl. Mash the mixture with a fork or potato masher; it should still be chunky.
- Spread the bean 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.
- Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat and add cabbage and green onions. Saute for 5 minutes, stirring often, then reduce heat to low and cook another 5 minutes stirring occasionally. Season with salt and pepper. Keep on low heat until bean mixture is finished.
- Serve with warm tortillas, desired toppings and a lime wedge.
Place beans and cumin in small bowl; partially mash. Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner They can be served open-faced or folded over. Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Quinoa makes a surprisingly delicious taco filling, especially when blended with black beans, roasted red peppers, and our custom-made taco seasoning.
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