Skip to content
September 18, 2013 / Chris Blum

Black Bean Tacos

20130918-055347.jpg

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

Ingredients:
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
Avocado
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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: