Black Bean Tacos


Another crazy day leads to another quick and tasty meal. The slaw part holds up great overnight for tasty leftovers.

2 cans of black beans, drained
1 small can of diced peppers
1 onion, diced
1/2 head cabbages, shredded
2-3 limes juices
1 TBSP canola oil
1/4 c cilantro, minced
1 small red onion, thinly sliced
5 green onions, minced
Mexican cheese
Tortilla shells

In a medium pan heat 2 tsp canola oil, cook onions for 3 minutes. Add beans and peppers, cook for 10 minutes.

In a large bowl, toss lime juice, oil, cabbage, cilantro and onions.

Heat tortillas, fill with beans, slaw and top with cheese and avocado.

Serves 4.