Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, black bean tacos with sauteed cabbage. One of my favorites food recipes. For mine, I will 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 foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Black bean tacos with sauteed cabbage is something that I have loved my whole life. They are nice and they look wonderful.

Ingredients Required To Make Black bean tacos with sauteed cabbage. Here is how you can achieve it. Coat a rimmed baking sheet with one tablespoon of the oil. Fresh tomatoes and avocados combine with sautéed cabbage in these healthy Fish Tacos with Sautéd Cabbage.

To get started with this particular 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 can achieve that.

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

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

The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal—and get a complete protein—by adding We have to double the recipe because people eat more than just two tacos. Black beans, by the way, make almost any dish better … and slaw is so much crunchier than lettuce for tacos. I don’t know why frying the tortillas like this never occurred to me.

Instructions 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.
6. Ready to serve and ENJOY!

Black beans, by the way, make almost any dish better … and slaw is so much crunchier than lettuce for tacos. I don’t know why frying the tortillas like this never occurred to me. I did chop up and sautéed some sweet onions to add. 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. Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave.

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