With so much cabbage, there was of course only one thing to do...make coleslaw! But man cannot live on coleslaw alone, especially the typical soaked in mayo coleslaw...gross. So I made a very simple coleslaw with cilantro and lime juice, no mayo, and stuffed it in black bean tacos. The results were delicious. Not too heavy, not too light, and a twist on what can often end up being a pretty boring dinner. I made these crispy by filling the tortillas and then cooking them in a skillet for a minute on each side, which added a whole new element to the dish.
Black bean tacos with coleslaw
- 1/2 medium red cabbage, thinly sliced
- 1 carrot, shredded
- 3 cloves garlic, minced and divided
- 1/2 red onion, chopped
- 3 T cilantro, chopped
- 1/2 T lime juice
- 5-6 T olive oil, divided
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp crushed red pepper
- 1/2 of one medium-sized jalapeno, minced
- 1-15 oz can black beans, drained
- 2-8" whole wheat tortillas
- shredded cheddar cheese for sprinkling on tacos
- salt and pepper to taste
Combine the cabbage, carrot, one clove of garlic, red onion, cilantro, lime juice, and 2 T olive oil. Mix well and season to taste with salt and pepper. Set aside.
In a medium skillet heat 1-2 T olive oil over medium-high heat. Add garlic and stir until fragrant. Add spices, stirring constantly until fragrant. Next stir in jalapeno and beans. Season to taste with salt and pepper. Turn heat to low and let sit while getting tortillas ready.
Heat 1-2 T olive oil in skillet over medium heat. Place tortilla in skillet and fill with desired amounts of beans, coleslaw, and cheese. Fold tortilla shut and cook for a minute on each side, until tortilla is slightly crispy. These cook fairly quickly, but you may want to keep tacos warm in the oven, while you finish preparing the rest. Enjoy!