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Black Bean Tacos and Quick Slaw

beans entree vegetables Jul 08, 2021

Black Bean Tacos

 
1 15-ounce can of black beans, rinsed and drained 

1/2 onion, chopped

8 ounces mushrooms, rinsed and cut into bite-sized pieces

½ jalapeno pepper, de-seeded and diced

1 tablespoon soy sauce or tamari

2 or 3 cloves garlic, minced

1-2 teaspoons of cuminSalsa

Hard Corn taco shells
 

Quick Slaw

10-12 ounces coleslaw mix
 ¼ cup rice vinegar
 2 tablespoon lime juice
 

1) For the taco filling: In a large skillet, water saute the onion until the onion becomes translucent, about 3-6 minutes. Add the mushrooms and pepper and cook until they release some of their liquid, about 3 minutes. Add the soy sauce, stir, and then mix in the beans, garlic, cumin and water if needed. Cook until most of the liquid has evaporated, about 2 minutes.

2) For the slaw: In a small mixing bowl or measuring cup, whisk together rice vinegar, lime juice, and cayenne pepper if using. Pour over coleslaw mix. Toss well. Cover and refrigerate for 20 minutes - 24 hours. If you remember to toss it every few hours, great, if not, it will be fine. Drain excess liquid before serving. The cabbage will lose its water, so you will have more liquid than you started with. This is normal. 

3) To make the tacos, warm the tortilla shells and fill with the bean mix, some slaw, and top with salsa.

 

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