Canned black beans and lots of cabbage combine in a quick, utterly satisfying one-dish taco dinner. They can be served open-faced or folded over

Ingredients

  • 1 tablespoon canola or grape seed oil
  • 1 teaspoon medium-hot chili powder (more to taste)
  • 1 teaspoon ground lightly toasted cumin seeds (more to taste)
  • 2 cans black beans, with liquid
  • Salt to taste
  • 8 corn tortillas
  • 1 cup fresh or bottled salsa
  • 3 ounces either queso fresco, feta, or sharp cheddar, grated or crumbled
  • 2 cups shredded cabbage
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      430 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 20 grams dietary fiber; 5 grams sugars; 21 grams protein; 14 milligrams cholesterol; 969 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don’t let the beans dry out too much. If they do, add a little more water. Remove from the heat.
  2. Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.
  • Make fresh salsa with 2 or 3 chopped roma tomatoes, 1 or 2 jalapeños or serrano chiles, a little chopped onion or shallot if desired, salt, a squeeze of lime juice, and chopped fresh cilantro

About 20 minutes

Dining and Cooking