This is the ultimate pantry dish! Well, except for slaw part, but it’s easy to pop in and pop out of the store for just a few ingredients. I love to turn the leftovers into a salad the next day.
1 onion, minced
1 8 oz can trader Joe’s Cuban black beans
1 8 oz can black beans, drained
1 4 oz can diced green peppers
1 bag shredded green cabbage
1 bunch of green onions, diced
1 punch of cilantro, minced
1/4 c lime juice
1 TBSP canola oil
1 jalapeño, sliced thin
Corn taco shells
In a medium sauce pan, heat 2 tsp canola oil over medium heat, add onions and cook until softened, about 5 minutes. Add beans in chili pepper, reduce heat to low and cover. Cook for 20 minutes.
In a large bowl combine cabbage, onions, cilantro, lime juice and 2 TBSP oil. Toss.
Heat tortillas over medium heat.
Place some black bean mixture on the taco shell, top with slaw, cheese, jalapeno and cheese.