Ingredients: |
Ingredients: 1 tsp canola oil
1 tsp ancho chili powder (or other chili powder)
1 teaspoon ground cumin seeds (more to taste)
2 cans low salt black beans, with liquid
Salt to taste
8 corn tortillas
1 cup Rob's or bottled salsa
3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
2 cups shredded cabbage
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Directions: |
Directions: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 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
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. |
Personal
Notes: |
Personal
Notes: This is easy and quick to put together, as well as very nutritious. You can substitute lettuce for the cabbage, but the cabbage provides a nice crunch and a good-for-you veggie. I've also used white tacos if that's what I have in the house. I've often halved the recipe and it turns out just fine. It's based mostly on a New York Times recipe and is a favorite of mine.
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This recipe for Soft Black Bean Tacos is from