Black bean tacos with sauteed cabbage
Black bean tacos with sauteed cabbage

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, black bean tacos with sauteed cabbage. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Delicious cabbage and black bean tacos make an easy and satisfying vegan dinner. Black beans and hearty sautéed cabbage I learned to love sautéed cabbage in tacos when we were in Hawaii last month. While the tacos at Island Taco weren't as authentically Mexican.

Black bean tacos with sauteed cabbage is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Black bean tacos with sauteed cabbage is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have black bean tacos with sauteed cabbage using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Black bean tacos with sauteed cabbage:
  1. Take 3 tbsp olive oil
  2. Take 4 six inch tortillas
  3. Take 2 cup cooked or canned black beans, rinsed and drained
  4. Take 1 tbsp minced garlic
  5. Take 1 tbsp chili powder
  6. Take 1/2 tsp ground cumin
  7. Get 1 tsp salt, plus more to taste
  8. Take 1 black pepper, to taste
  9. Get 4 cup shredded green cabbage
  10. Prepare 1/4 cup chopped scallions
  11. Prepare 4 lime wedges

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. The mango-cabbage slaw is the perfect balance of sweet and sour which compliments the fish perfectly. I served these for dinner last night with some guacamole on the side (not pictured here) and my husband was a Blackened cod fish seasoned with a spicy rub and cooked in a cast iron skillet.

Instructions to make Black bean tacos with sauteed cabbage:
  1. Heat the oven to 400°F. Coat a rimmed baking sheet with one tablespoon of the oil.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with warm tortillas, desired toppings and a lime wedge.

Place beans and cumin in small bowl; partially mash. Add the shallots, season with salt, and cook Transfer the tortillas to individual plates and fill with the quinoa-black bean mixture. Canned black beans are an instant source of protein — they just need a few basic pantry spices to liven them up. 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.

So that’s going to wrap it up for this exceptional food black bean tacos with sauteed cabbage recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!