Veggie Tacos with Black Beans and Cabbage
Delicious cabbage and black bean tacos make an easy and satisfying vegan dinner.
Happy Taco Tuesday! Black beans and hearty sautéed cabbage… talk about an easy wholesome dinner on the cheap! We love tacos at our house and I love to mix up the fillings. I usually let everyone assemble their own veggie tacos so that everyone is happy. Since I cooked that big batch of slow cooker black beans a few days ago, these tacos were crazy easy, cheap, healthy, and tasty. They didn’t need any cheese, in my option, making these tacos completely vegan. If you must, you could of course add some grilled shrimp or chicken, but we thought these veggie tacos were plenty hearty.
I learned to love sautéed cabbage in tacos when we were in Hawaii last month. While the tacos at Island Taco weren’t as authentically Mexican as we are used to in So-Cal, they were surprisingly delicious! Almost all were stuffed with a generous pile of sautéed cabbage. Cabbage is in the cruciferous vegetable family, like broccoli, and very good for you. But when sautéed until tender with salt and pepper it turns into a hearty, warm, comfort food. Sautéed cabbage is perfect for bulking up tacos.
Unlike some taco places that sell tacos filled with lard, these nourishing tacos won’t leave you with a stomach ache. The key to perfect tacos is to heat up those tortillas. I like to pop them under the broiler so that the edges get browned and the tortillas return to that just-made taste. Filled with cabbage and black beans, all these tacos need now is some avocado, a squeeze of lime, and possibly some salsa. I couldn’t resist adding a few pieces of thinly sliced watermelon radish for a pop of color and crunch. The pink and green really is gorgeous, isn’t it?
These veggie tacos really are so easy and a delicious way to get more cruciferous veggie into your diet. Make a batch of slow cooker black beans and you’ll be ready to make these anytime.
- 2 cups cooked black beans
- 1 small white cabbage
- 2 tablespoons extra virgin olive oil, or coconut oil
- 1 teaspoon sea salt
- pinch freshly ground pepper
- 1 package tortillas
- 2 avocados, peeled and sliced
- 1 lime, cut into wedges
- fresh salsa, for serving
- cilantro, for garnish, optional
- 1 small watermelon radish, thinly sliced, optional
- Warm the beans in a saucepan. Cut the cabbage into thin strips. Saute the cabbage in oil, in a large skillet over medium heat. Season with salt and pepper. Cook until tender, about 8-10 minutes, stirring occasionally.
- Place tortillas on a cookie sheet and heat under the broiler for just a minute or two, taking care not to burn them.
- Fill warm tortillas with beans and cabbage. Top with avocado and squeeze lime over the fillings. Serve with salsa, cilantro, and radish.
*Gluten Free Option: Use GF tortillas.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 401 Total Fat: 22g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 0mg Sodium: 806mg Carbohydrates: 43g Fiber: 16g Sugar: 5g Protein: 12g