Steps to Prepare Black bean tacos with sauteed cabbage

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, black bean tacos with sauteed cabbage. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Black bean tacos with sauteed cabbage is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Black bean tacos with sauteed cabbage is something that I have loved my whole life.

Canned black beans are an instant source of protein — they just need a few basic pantry spices to liven them up. A bag of cabbage slaw, a jar of store-bought salsa, and a sliced avocado turn these tacos into a satisfying meatless meal that was meant for hectic weeknights. These simple tacos are easy and inexpensive!

Recipe of Black bean tacos with sauteed cabbage

To get started with this recipe, we have to first prepare a few components. You can have black bean tacos with sauteed cabbage using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Black bean tacos with sauteed cabbage:

1. Get 3 tbsp olive oil
2. Prepare 4 six inch tortillas
3. Take 2 cup cooked or canned black beans, rinsed and drained
4. Take 1 tbsp minced garlic
5. Make ready 1 tbsp chili powder
6. Prepare 1/2 tsp ground cumin
7. Make ready 1 tsp salt, plus more to taste
8. Get 1 black pepper, to taste
9. Get 4 cup shredded green cabbage
10. Take 1/4 cup chopped scallions
11. Prepare 4 lime wedges

I don't know why frying the tortillas like this never occurred to me. Crispy quesadillas filled with beans, sautéed spring onions, cabbage, avocado and lots of cheese. These quesadillas are filling and make a great vegetarian. Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner They can be served open-faced or folded over.

Instructions

Steps to make Black bean tacos with sauteed cabbage:

1. Heat the oven to 400°F. Coat a rimmed baking sheet with one tablespoon of the oil.
2. Combine the beans, garlic, chili powder, cumin, half the salt, and some pepper in a bowl. Mash the mixture with a fork or potato masher; it should still be chunky.
3. Spread the bean mixture out on the prepared pan, drizzle with another tablespoon of oil, and roast, stirring a few times, until the beans are crumbly and crisp in places, 15 to 20 minutes.
4. Meanwhile, heat 1 tablespoon oil in a skillet over medium-high heat and add cabbage and green onions. Saute for 5 minutes, stirring often, then reduce heat to low and cook another 5 minutes stirring occasionally. Season with salt and pepper. Keep on low heat until bean mixture is finished.
5. Serve with warm tortillas, desired toppings and a lime wedge.

Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Assemble the tacos using the cheesy tortillas, cooked beans, roasted squash, and marinated radishes (including any liquid). Serve the tacos with the finished cabbage. For the filling I sautéed some sliced red onion and diced jalapeño in olive oil over medium. Then I just added a can of black beans and stirred until it was heated (If you leave it in the pan for a while the beans will start to get a little mushy, which I don't mind.) Add salt, pepper, garlic powder, chili powder.

As simple as that How to Prepare Black bean tacos with sauteed cabbage

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