I hope everyone has been having a great summer so far. My summer has been going great and luckily I have been able to spend time doing one of my favorite things – traveling. I had a really short trip back home to meet my two new nieces, Sophia and Alice, and just got back from Morocco. A good friend of mine from college had an amazing Moroccan wedding. Congrats to Laura and Tarek and thanks for an unforgettable time! I hope to write more about Morocco once I start playing around with some Moroccan recipes.
These tacos make a delicious dinner that’s quick and easy. I made them last week when I was in between my two trips. I was short on time and needed a meal that required little effort and simple ingredients. These tacos passed the test and tasted amazing.
The list of ingredients might seem long at first but I think you will be surprised to find most of the ingredients already lying around your kitchen. Purple cabbage, however, might not be a kitchen regular but this nutritional all-star is worth the trip. The bright purple hue is due to special plant pigments called anthocyanins that are also responsible for the beautiful shades of blueberries, beets, and dark cherries. Besides providing gorgeous color, anthocyanins work as powerful antioxidants that have been linked to a reduced risk of cancer, heart disease, diabetes, and neurological problems. Along with other types of cabbage, purple cabbage also provides a wonderful source of vitamin C, vitamin K, fiber and folate.
Black Bean Tacos with Cabbage Slaw
Makes 2 servings (1 servings: 2 tacos)
Spicy Black Bean & Jalapeno Filling:
2 teaspoons olive oil
1 clove garlic, minced
1 tablespoon ground cumin
2 medium tomatoes, chopped or about 1 cup chopped tomatoes
3 tablespoons canned jalapeno slices, diced (use more or less depending on preference)
1 can black beans, rinsed and drained
1/8 teaspoons sea salt and pepper
Purple Cabbage Slaw with Lime Vinaigrette
1 cup shredded red cabbage
1 carrot, peeled and grated
1 small green onion, sliced
2 tablespoons chopped cilantro
1/2 lime, juiced and zested
1/2 teaspoon olive oil
1/2 teaspoon white wine vinegar
sea salt and pepper to taste
4 small whole grain or corn tortillas
2 tablespoons reduced fat shredded cheese
Heat oil in a medium sized saucepan over medium heat. Add garlic and cumin and cook for 1-2 minutes, until garlic softens and starts to be fragrant. Add tomatoes, jalapenos, black beans, salt and pepper and bring to a simmer for 15 minutes.
While the beans are cooking, add cabbage, carrots, green onions, and cilantro to a bowl. Whisk together lime zest, lime juice, white wine vinegar, olive oil, salt and pepper and toss with cabbage mixture until salad is well coated.
Heat a pan or griddle to medium-high heat. Mist tortillas, on both sides, with cooking spray and heat one tortilla at a time in the pan for 2-3 minutes on each side, until tortillas are warmed but still soft.
To assemble the tacos, fill each warm tortilla with 1/4 bean mixture, 1/4 cabbage mixture, and 1/2 tablespoon shredded cheese.
Nutrition facts per serving: (1 serving: 2 tacos): 398 calories, 9.5 g total fat, 2 g saturated fat, 285 mg sodium, 64 g total carbohydrates, 18 g fiber, 18 g protein
BALANCE IT OUT: Two of these tacos is a great meal on its own. They also go great paired with a green salad, salsa, and guacamole on the side.