Soft Black Bean Tacos with Cilantro Slaw

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Soft Black Bean Tacos with Cilantro Slaw

 

Cilantro Slaw:

4 cups napa cabbage, shredded

1/4 cup green onions, chopped

1/2 bunch fresh cilantro, chopped

2 tablespoons olive oil

3 tablespoons lemon juice

salt and freshly ground pepper to taste

 

For salsa:

2 ripe tomatoes, diced

1/2 bunch fresh cilantro

1/2 large jalapeno, diced, with or without seeds

1/4 medium yellow onion, diced

1 tablespoon lemon juice

salt and freshly ground pepper to taste

1/2 ripe avocado, optional

 

Black Bean and Peppers Filling:

1 teaspoon olive oil

1 pasilla pepper or red bell pepper, diced

1/2 medium yellow onion, diced

1 zucchini, diced

1 tablespoon fresh oregano leaves or 1 teaspoon dried

2 15.5 ounce cans black beans, rinsed to remove excess salt

8 soft corn tortillas

 

Make slaw by combining all ingredients, and let sit to blend the flavors.

Using a small cuisinart, rough chop all salsa ingredients except

avocado, if using. Pour in serving bowl and add diced avocado. Taste

for seasonings.

Black beans and peppers: Saute pepper, onion and zucchini until

lightly browned. Add oregano and black beans. Heat on low for 5 to 10

minutes.

Heat corn tortillas in skillet with a little pan spray until they

start to bubble up. Divide black bean saute between the 8 tacos, top

with slaw and salsa.