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

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, black bean tacos with sauteed cabbage. One of my favorites food recipes. For mine, I’m gonna 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 recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Black bean tacos with sauteed cabbage is something which I’ve loved my entire life.

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. These simple tacos are easy and inexpensive!

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

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

I did chop up and sautéed some sweet onions to add. Place beans and cumin in small bowl; partially mash. Assemble the tacos using the cheesy tortillas, cooked beans, roasted squash, and marinated radishes (including any liquid). Serve the tacos with the finished cabbage.

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.

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. In a medium bowl, combine the cabbage and quick-pickle brine.

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