The 10th of the month is taco day! Why? Well at our wedding we managed to not eat the entire night and were starving after everything was finally over. Room service was closed so we jumped into the Del Sol in our wedding gear and the only place open was taco bell. So it was taco bell and champagne for our wedding night meal. So every month we celebrate with more upscale tacos prepared by your truely.
Ingredients:
1 can black beans (TJs Cuban beans are my choice), drained
1 onion chopped
1 can diced green chilies
1 bunch of green onions, chopped
Taco shells
1 green cabbage, shredded
1 carrot, grated
1 – 2 limes, zest and juice
1 bunch of cilantro, finely chopped
1 tsp canola oil
1/3 c queso fresco, crumbled
In a medium pot, heat 1 tsp canola oil over medium heat, add onions and cook until soft. Add beans and chilies, cook for 30 minutes until beans start to soften, stirring occasionally.
Combine cabbage, carrot, lime juice & zest, green onions, cilantro and 1 tsp of canola in a large bowl, toss until well combined, keep in fridge till ready to assemble tacos.
Heat a skillet over medium heat to warm the tortilla, about 2 minute per side.
Place 1/4 c of beans in tortilla, top with slaw & cheese.
Serves 2 – 4.
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