Soft Black Bean Tacos With Salsa and Cabbage
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola or grape seed oil
- 1teaspoon medium-hot chili powder (more to taste)
- 1teaspoon ground lightly toasted cumin seeds (more to taste)
- 2cans black beans, with liquid
- Salt to taste
- 8corn tortillas
- 1cup fresh or bottled salsa
- 3ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
- 2cups shredded cabbage
Nutritional analysis per serving (4 servings)
430 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 65 grams carbohydrates; 21 grams dietary fiber; 5 grams sugars; 21 grams protein; 972 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and ½ cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
- Step 2
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. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
- Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro
Private Notes
Comments
this is how tacos are made in Honduras. the first time i had them with cabbage i looked askance. i no longer use lettuce! they also don't mash beans but let them cook down. beans have jalapeño & onion. another twist (that i love) is rather than soft tortillas they crisp them; they become tostadas. btw, they call the tostadas enchiladas & tacos are rolled like burritos or Mex enchiladas. i have to think twice! i love 'em! you can change heat and other things to what you like.
I made the homemade salsa with red onion and added some avocado. Couldn't find cumin seeds, so just used cumin powder; added a bit of oregano per one suggestion below. Put out sour cream for topping as well. We thought this was far better than canned refried beans - what we usually use as one of us is vegetarian. Next time, I might drain the liquid and try white wine as someone suggested below. We really liked these - my husband ate 4!
I made this about six months and added one minced jalapeno, two minced garlic cloves and half of a minced red onion to the oil along with a canned chipotle pepper before adding the can of beans to give it more zing. As is, it seems a little bland. For the cheese I grated a block of spicy jack cheese. It was a quick and healthy lunch.
Yes, this does need more spice in general! But it’s an easy recipe to build on. We had it with the homemade salsa, queso fresco, and a cilantro lime sauce that killed. My fiance and I ate all of it and then realized we’d downed a can of black beans each. Oh well, it’s beans. But this was a simple one! I was too lazy for shredding a cabbage so I bought cole slaw mix. Sacrilegious? Maybe.
works really well with tostadas as well...yum!
Made this as is without adding garlic, onion, etc, because those flavors were provided by an excellent salsa.