WEEKDAYS 1e|12c|p

Black Bean Tacos with Tangy Cabbage

Mark Bittman
Servings: 4
1 to 30 min

Lose the meat and fill your tacos with a hefty portion of black beans.

  • Ingredients
  • step-by-step directions
Black Bean Tacos with Tangy Cabbage
  • 8 6- inch Corn or Whole Wheat Tortillas
  • 3 tablespoons Olive Oil
  • 2 cups Cooked Black Beans (drained)
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1 teaspoon Salt (plus more to taste)
  • Black Pepper to taste
  • 4 cups shredded Green Cabbage
  • 1 Red Bell Pepper (chopped)
  • 1 Jalapeno or Serrano Chile (minced)
  • 1/4 cup chopped Scallions
  • Juice of 2 limes
  • 1/2 cup chopped Fresh Cilantro
  • Heat the oven to 400ºF. Coat a rimmed baking sheet with 1 tablespoon of the oil. Stack the tortillas and wrap them in aluminum foil. 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 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. Transfer the tortillas to the oven with the beans for their last 5 minutes of cooking. 
  • Meanwhile, put the cabbage, pepper, chile, scallions, lime juice, cilantro, remaining tablespoon oil and 1/2 teaspoon salt, and some pepper in a large bowl and toss to combine. Taste and adjust the seasoning. Divide the beans among the warm tortillas; top with the cabbage and serve. 
rate this recipe

Latest Recipes