The tacos were full of flavor and I had enough for leftovers - even better! I love the idea of cooking once and eating twice!
 |
| Before the mashing... |
 |
| Cabbage chopped, pre-mixed |
 |
| Cabbage mixed and pretty as can be - it even smelled refreshing! |
 |
| Cooked beans... not that pretty... but tasted great! |
Ingredients:
8 6-inch corn or whole wheat tortillas
3 Tbs olive oil
2 cups cooked or canned black beans, drained
1 Tbs minced garlic (I estimated 3 cloves)
1 Tbs chili powder
1/2 tsp cumin
1 tsp salt, more to taste
Black pepper to taste
4 cups shredded green cabbage
1 red bell pepper, chopped
1 fresh hot green pepper (like, jalapeno or serrano), minced - I used jalapeno
1/4 cup chopped scallions
Juice of 2 limes
1/2 cup chopped cilantro (I eyeballed this, you can add more or less to taste)
* I added guacamole to my tacos. If you don't have any guac it's ok, the tacos really are flavorful enough on their own. I just love all things avocado.
Directions:
1. Preheat oven to 400 degrees. Coat a rimmed baking sheet with 1 Tbs of olive oil. Stack tortillas in aluminum foil.
2. Combine the beans, garlic, chili powder, cumin and half of the salt. Mash together with a potato masher or fork so it's chunky but mixed.
3. Spread the bean mixture on the prepared pan, drizzle with another Tbs of olive oil. Roast in the oven, tossing a few times, until crumbly and crisp in places; 15 - 20 minutes. Transfer the tortillas to the oven with the beans for the last 5 mins of cooking.
4. While the beans are cooking, mix the cabbage, pepper, chili, scallions, lime juice, cilantro and remaining olive oil and salt, pepper in a bowl. Toss to combine. Adjust seasoning as needed. Divide cooked beans between tortillas and top with cabbage.
I loved the idea of substituting meat with beans, plus beans are a great source of protein. It definitely made me think about what other recipes I can replace with beans!
Hope you try this recipe. Of course, let me know if you add in any interesting ingredients!
Love, Lizzie
3 Tbs olive oil
2 cups cooked or canned black beans, drained
1 Tbs minced garlic (I estimated 3 cloves)
1 Tbs chili powder
1/2 tsp cumin
1 tsp salt, more to taste
Black pepper to taste
4 cups shredded green cabbage
1 red bell pepper, chopped
1 fresh hot green pepper (like, jalapeno or serrano), minced - I used jalapeno
1/4 cup chopped scallions
Juice of 2 limes
1/2 cup chopped cilantro (I eyeballed this, you can add more or less to taste)
* I added guacamole to my tacos. If you don't have any guac it's ok, the tacos really are flavorful enough on their own. I just love all things avocado.
Directions:
1. Preheat oven to 400 degrees. Coat a rimmed baking sheet with 1 Tbs of olive oil. Stack tortillas in aluminum foil.
2. Combine the beans, garlic, chili powder, cumin and half of the salt. Mash together with a potato masher or fork so it's chunky but mixed.
3. Spread the bean mixture on the prepared pan, drizzle with another Tbs of olive oil. Roast in the oven, tossing a few times, until crumbly and crisp in places; 15 - 20 minutes. Transfer the tortillas to the oven with the beans for the last 5 mins of cooking.
4. While the beans are cooking, mix the cabbage, pepper, chili, scallions, lime juice, cilantro and remaining olive oil and salt, pepper in a bowl. Toss to combine. Adjust seasoning as needed. Divide cooked beans between tortillas and top with cabbage.
 |
| Not a fancy picture, but I was WAY to hungry to wait! You get the idea. |
Hope you try this recipe. Of course, let me know if you add in any interesting ingredients!
Love, Lizzie
No comments:
Post a Comment