Black bean tacos with garlic red cabbage slaw
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 8 tacos or 2 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Meanwhile combine olive oil, vinegar, and garlic. Toss with red cabbage.
  3. 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.
  4. Assemble tacos by placing a line of beans down the center (about 2-3 TBS). Top with slaw, queso fresco, and cilantro.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/black-bean-tacos-garlic-red-cabbage-slaw/