We are on a bit of a mexican food streak around here. When making out our meal plan last week I asked if there were any requests, as there usually are a few. Although everyone ask for something different it was all along the same lines…tacos, tortilla soup, tacquitos. I decided to add in my own favorite tacos to round out the week.
This recipe is pretty flexible and can easily be adjusted to your family’s taste. We used black beans alone, but for a little more protein chicken, pork or beef could be mixed in as well. If using meat, I would probably omit one of the 2 cans of beans.
It is a great meal to make in advance, the beans and slaw just get more flavorful with time.
Black Bean Tacos with Red Cabbage Slaw
2 15 ounce cans black beans, rinsed and drained
2 teaspoons ground cumin
3 teaspoons olive oil
juice of one lime
Hard shell tacos
Mix beans, cumin, olive oil and lime juice in a medium bowl. Salt and pepper to taste. Set aside.
Red Cabbage Slaw
1/2 head red cabbage, finely shredded
4 green onions chopped, both white and green parts
1/2 cup shredded carrots
1/4 cup rice wine vinegar
1/2 cup freshly squeezed orange juice
1/4 cup olive oil
1 tablespoon honey
1/4 cup cilantro leaves
Salt and pepper
Place cabbage, carrots and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro. Season with salt and pepper. Let sit at room temperature for 20 minutes before serving.
To assemble the tacos take your hard shell, add the slaw, then beans and top with a sprinkling of feta.
These tacos are great on their own, but if you are up for a little more work this BBQ sauce adds great flavor and a touch of heat.
Peanut Red Chile BBQ Sauce
1 tablespoon canola oil
2 inch fresh ginger peeled and finely chopped
1 1/2 cup Mesa BBQ sauce or store bought BBQ sauce
2 cups vegetable or chicken stock
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
2 tablespoons honey
salt and pepper
Heat the oil in a medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and stock and cook, stirring occasionally until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree and honey. Cook til thickened, 20-30 minutes.
Have a great weekend!