For a while, my family and I were hooked on my fish tacos recipe. We would eat them every week. I always had red cabbage in the fridge to top them with zesty slaw. We are not tired of the fish tacos yet, but it is good to switch things up sometimes. These black bean tacos with garlic red cabbage slaw are a regular in our rotation now. They are perfect for summer because they don’t take much time to make, which leaves more time for fun!
Speaking of our regular rotation, there are a few other meals I have been making a lot recently that are all great for summer. I have been making a lot of peanut noodles and lo mein noodles, which are both quick and easy. I have started making big batches of black bean and mushroom burgers to have leftovers in the freezer for those nights that you just don’t feel like cooking (Gasp! Not want to cook, blasphemy!). And this slow cooker red beans and rice recipe is a life saver because you walk in the front door, and dinner is already cooked!
Variations to the Black Bean Tacos with Garlic Red Cabbage Slaw recipe:
- Try pinto beans or black-eyed peas in place of the black beans in a pinch.
- If you don’t have a good way to char you corn tortillas, try whole wheat tortillas instead. I use a gas stove, but an electric stove works too.
- Green cabbage can be swapped for the red cabbage, it just won’t be as colorful.
- Sometimes I use parsley instead of cilantro in these tacos. It is not as traditional, but still adds a citrus note as well as color.
- 1½ cups cooks black beans, or 1 can, rinsed and drained
- ⅔ cup water
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp cumin
- ¼ tsp oregano
- 5 garlic cloves, minced, divided
- 2 squeezes lime juice (about 1 TBS)
- 1 TBS olive oil
- 1 TBS white wine vinegar or white vinegar
- 2 cups red cabbage, sliced
- 2-3 oz queso fresco, crumbled
- 8 corn tortillas (6 inch)
- Cilantro, for garnish
- Combine black beans, water, salt, pepper, cumin, oregano and 3 garlic cloves. Bring to a boil and simmer uncovered until the beans are thick, about 10 minutes. Mix in lime juice.
- Meanwhile combine olive oil, vinegar, and garlic. Toss with red cabbage.
- To cook corn tortillas, place over an open flame of a gas stove. Cook until dark spots start to form, about 15 seconds. Flip and repeat until desired level of char is achieved. Repeat with remaining tortillas.
- Assemble tacos by placing a line of beans down the center (about 2-3 TBS). Top with slaw, queso fresco, and cilantro.
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