Gourmet Veggie Mama

Black bean and cabbage tacos with avocado

Do you ever have one of those evenings when you really, really don’t want to cook? Well, I do. Even though I love cooking, sometimes the day-to-day drudgery gets to me, and I just have nothing left by the time dinner time rolls around.

It happened to me the other day. I had planned to make cabbage rolls for dinner, but, by the time the hubby made it home, I hadn’t even looked up recipes or come up with a solid plan. It just wasn’t gonna happen. I suggested takeout, but neither of us was really feeling it, so the hubby volunteered to throw something together. Instead of cabbage rolls, we ended up with black bean and cabbage tacos.

Taco night!

I thought the idea of a cabbage taco was kind of wacky, but once I started thinking of it like a fish-less fish taco, it made more sense. The spicy, tangy dressing and the creaminess of the avocado make the tacos delicious, and it’s a super-quick meal to throw together — even better if you can get someone else to do it!

We topped them with sour cream and some blender salsa leftover from the last time I made tacos,* and it made a nice, hearty meal. Better yet, it used up a head of cabbage and some carrots that had been languishing in the fridge. Win-win.

* I just strained out the extra moisture, canned it, and have been enjoying it ever since!

Black Bean and Cabbage Tacos with Avocado
Loosely based on this recipe

1 can black beans, drained and rinsed well
2 avocados, peeled, pitted and cubed
juice of one lime
1 clove of garlic, minced or pressed
1 small onion, chopped
1 head of cabbage, cored and shredded
1 large carrot, shredded
1/4 cup cilantro, chopped
1 serrano pepper, seeded and minced
1 Tbsp olive oil
1 Tbsp red wine vinegar
whole wheat tortillas
sour cream and salsa for topping

Place the black beans, avocados, lime juice, garlic, and onion in a medium bowl and toss. Add salt to taste. Place the shredded cabbage, carrot, cilantro, and serrano in another bowl. Add the oil and vinegar and salt to taste and toss to combine.

Build your tacos by adding a generous spoonful of the black bean mixture to a tortilla, then topping with the cabbage mixture. Top with sour cream and salsa, and enjoy!

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9 Thoughts on “Black bean and cabbage tacos with avocado

  1. Two avocados are better than one. Also used a whole small onion.

  2. That looks like the best, most crunchy salad ever. Also, it has avocados, so I’m in.

  3. Sarah on July 3, 2012 at 2:09 pm said:

    I’m excited to try this recipe. I’m new to canning and curious about your blender salsa. How long does it stay fresh?

    • I didn’t truly can this batch, since I had less than a jar left over, but it has stayed fresh in the fridge for a couple of weeks now. Adding some citrus helps (and I do it for the flavor anyway).

      If we end up with millions of tomatoes this summer (and I hope we do!) I will make a big batch and actually can some. Once you process it in a boiling-water or pressure canner, it should be shelf-stable and stay fine in the pantry for at least a year, but mine never lasts that long!

  4. Tacos are a favorite at our house. These look awesome. And yep, I have those nights. Have a great Fourth.

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