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

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, black bean tacos with sauteed cabbage. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Black bean tacos with sauteed cabbage is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Black bean tacos with sauteed cabbage is something which I’ve loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we must first prepare a few components. You can cook black bean tacos with sauteed cabbage using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Black bean tacos with sauteed cabbage:
  1. Take 3 tbsp olive oil
  2. Prepare 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. Make ready 1/2 tsp ground cumin
  7. Take 1 tsp salt, plus more to taste
  8. Prepare 1 black pepper, to taste
  9. Make ready 4 cup shredded green cabbage
  10. Prepare 1/4 cup chopped scallions
  11. Take 4 lime wedges

Serve the tacos with the finished cabbage. 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. Black beans, by the way, make almost any dish better … and slaw is so much crunchier than lettuce for tacos.

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.

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. Place beans and cumin in small bowl; partially mash. Quinoa makes a surprisingly delicious taco filling, especially when blended with black beans, roasted red peppers, and our custom-made taco seasoning. In a medium bowl, combine the cabbage and quick-pickle brine.

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