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

Beans adapted from Smitten Kitchen, Slaw inspired by Bobby Flay

2   15 ounce cans black beans, rinsed and drained

2 teaspoons ground cumin

3 teaspoons olive oil

juice of one lime

Hard shell tacos

Feta cheese

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

by Bobby Flay

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.

Mmm…so good!

Have a great weekend!

Alison

 


 

7 Responses to Black Bean Tacos with Red Cabbage Slaw

  1. AJP says:

    I saw this post linked from Vegan foodgawker… just wondering why it’s there because honey, feta cheese and chicken aren’t anything that vegans would eat.

    • Alison says:

      Thanks for pointing that out. It should have been under a vegetarian tag. Chicken was just a suggestion for meat eaters to customize it to their tastes. It would be easy to veganize by leaving off the feta and using another liquid sweetener in the vinaigrette.

  2. Bree says:

    Yum. I have had Bobby’s BBQ Sauce at Mesa Grill and it is amazing. I think that I need to make this very, very, soon.

  3. Wendy says:

    Again, Alison, you never disappoint. :) I made these for dinner tonight, and even the kids gobbled them up. We did do the chicken and one can beans, and I used Agave Nectar instead of honey b/c that’s what I had. I used LaTortilla Factory’s Smart & Delicious Whole Wheat soft shells with 12 gm/fiber. My kids gobbled the tacos up! And, the slaw prompted a good rainbow discussion. :) THANK YOU! Delish! Can’t wait for the left-overs tomorrow….

    • Alison says:

      Thanks Wendy! I’m glad everyone liked them. I’ll have to check out those tortillas, they sound great!

  4. Wendy says:

    I am new to your blog and was linked to this recipe vis naturallyella.com when I did a search for cabbage. The only change I made was to use a 1/4C orange juice. These were wonderful and I will make again and again. Thanks!

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