Friday, January 27, 2017

Another Keeper

We have another keeper. Actually two. I tried a recipe from Mark Bittman for black bean tacos/burritoes with tangy cabbage. You mash the beans, add spices, and roast for 15 or 20 minutes. The tangy cabbage slaw was packed with fresh flavor and crunch. As a bonus, my daughter and I found some marked down avocados for guacamole.

I found the recipe in the book, VB6: Eat Vegan Before 6 to Lose Weight and Restore Your Health, by Mark Bittman. I used an Anaheim chili instead of jalapeno.

The recipe is posted online here:

So, whether you eat or drink, or whatever you do, do all to the glory of God. 1 Corinthians 10:31 ESV

  • 8 6- inch Corn or Whole Wheat Tortillas
  • 3 tablespoons Olive Oil
  • 2 cups Cooked Black Beans (drained)
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1 teaspoon Salt (plus more to taste)
  • Black Pepper to taste
  • 4 cups shredded Green Cabbage
  • 1 Red Bell Pepper (chopped)
  • 1 Jalapeno or Serrano Chile (minced)
  • 1/4 cup chopped Scallions
  • Juice of 2 limes
  • 1/2 cup chopped Fresh Cilantro
·       Heat the oven to 400ºF. Coat a rimmed baking sheet with 1 tablespoon of the oil. Stack the tortillas and wrap them in aluminum foil. Combine the beans, garlic, chili powder, cumin, half the salt, and some pepper in a bowl. Mash the mixture with a fork or potato masher; it should still be chunky.
·        Spread the mixture out on the prepared pan, drizzle with another tablespoon of oil, and roast, stirring a few times, until the beans are crumbly and crisp in places, 15 to 20 minutes. Transfer the tortillas to the oven with the beans for their last 5 minutes of cooking. 
·        Meanwhile, put the cabbage, pepper, chile, scallions, lime juice, cilantro, remaining tablespoon oil and 1/2 teaspoon salt, and some pepper in a large bowl and toss to combine. Taste and adjust the seasoning. Divide the beans among the warm tortillas; top with the cabbage and serve. 

1 comment:

Anonymous said...

Cabbage does well in the garden. It's fun having new recipes to try. :)

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