Spiced Bean Tacos With Cabbage And Carrot Relish

Name: Spiced Bean Tacos With Cabbage And Carrot Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cabbage topping:; 6 cups shredded green or purple cabbage (or a mixture)-a good-sized head of cabbage is likely to do it; 4 large carrots, sliced into fine matchsticks or shredded; 3/4 cup finely chopped red onion; 1 1/4 teaspoons dried oregano; 6 tablespoons olive oil; 1/4 cup rice wine vinegar; 2 tablespoons fresh orange juice; Salt and freshly ground pepper; 1 cup chopped cilantro leaves, and soft stems; For the tacos:; Olive oil; 1 teaspoon cumin seeds; 4 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon paprika; 1 generous pinch ground cinnamon; 3/4 cup good-quality prepared tomato salsa (homemade or store-bought); 4 cans pinto or black beans, rinsed and drained; salt and freshly ground pepper; 1/2 cup cilantro leaves, chopped; sour cream; lime wedges; ripe avocado, cubed; tortillas (at least one per person)

Servings: persons

For the cabbage topping:
6 cups shredded green or purple cabbage (or a mixture)-a good-sized head of cabbage is likely to do it
4 large carrots, sliced into fine matchsticks or shredded
3/4 cup finely chopped red onion
1 1/4 teaspoons dried oregano
6 tablespoons olive oil
1/4 cup rice wine vinegar
2 tablespoons fresh orange juice
Salt and freshly ground pepper
1 cup chopped cilantro leaves, and soft stems
For the tacos:
Olive oil
1 teaspoon cumin seeds
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon paprika
1 generous pinch ground cinnamon
3/4 cup good-quality prepared tomato salsa (homemade or store-bought)
4 cans pinto or black beans, rinsed and drained
salt and freshly ground pepper
1/2 cup cilantro leaves, chopped
sour cream
lime wedges
ripe avocado, cubed
tortillas (at least one per person)

1
For the cabbage topping, mix the ingredients together in a bowl. Allow the mixture to sit for 30 minutes or more before serving. Stir occasionally to thoroughly distribute the flavors.
2
For the beans, warm 2 to 3 tablespoons olive oil in a large skillet over medium heat. Add cumin seeds, garlic, ground cumin, paprika and cinnamon and cook for 20 seconds. Add salsa and cook down some of liquid, about 2-3 minutes. Add beans, 1 1/2 cups water, a large pinch of salt and a grind or two of pepper. Cook on medium-low heat for 10 or so minutes, until the broth has thickened and become a bit creamy. Stir occasionally during cooking and taste for seasoning, adding more salt and pepper as needed. Press down lightly on the beans with a potato masher to incorporate a few of the beans into the sauce. Fold in cilantro and cook for another minute or so.
3
To serve, spoon the bean mixture into a warm tortilla (you can heat them on a hot griddle or in the oven, wrapped tightly in aluminum foil for 10 minutes) and top with cabbage salad. Garnish with avocado, sour cream and a squeeze of lime.

909

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the cabbage topping:, 6 cups shredded green or purple cabbage (or a mixture)-a good-sized head of cabbage is likely to do it, 4 large carrots, sliced into fine matchsticks or shredded, 3/4 cup finely chopped red onion, and more.

Yes, Spiced Bean Tacos With Cabbage And Carrot Relish falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!