Black Bean Tacos

Perfect for meatless Monday or taco Tuesday.

1 onion, diced
3 plum tomatoes, diced
2 cans of black beans, drained
Canola oil
1 can diced peppers
10 oz cabbage, sliced thin
4 oz shredded carrot
1 bunch of green onions, sliced thin
1 bunch of cilantro, chopped
3 TBSP lime juice
1 TBSP canola oil
1/4 c Cotija, crumbled

In a medium pan over medium heat, add 1 TBSP canola oil and the onions, sauté until soft, about 5 minutes. Add tomatoes, beans and chilies and cook over low heat for about 30 minutes.

Toss the cabbage, carrots, green onions, cilantro, canola oil and lime juice together.

In a warmed tortilla she’ll, place a spoonful of beans, top with coleslaw and cheese.

Serves 4 – 6.