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.
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.
I made this for dinner tonight and served it with a mango salsa from dinner on Sunday. Easy! Delicious!
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