Bean and Cabbage Tacos with Pickled Onions
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
2 servings
-
Course
Dinner
Bean and Cabbage Tacos with Pickled Onions
Report
A simple pantry-inspired cabbage taco that features garlicky beans, cilantro-cabbage slaw, and pickled onions.
Share:
Ingredients
Pickled Onions
- 1 medium red onion
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon cane sugar
- 1 1/2 teaspoons sea salt
Cabbage Slaw
- 1 cup shredded Savoy cabbage
- 1 scallion thinly sliced
- 1/4 cup minced cilantro
- Juice from one lime
- 2 teaspoons olive oil
- Pinch of salt
Beans
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 cup cooked pinto beans or similar beans, drained
- 4 corn or flour tortillas
- Pepitas for topping
- hot sauce optional
- crumbled Cotija optional
Instructions
- Start by making the pickled onions. Peel and cut the onion into even 1/8" slices. Place in a heat-safe jar like a pint mason jar. In a pot, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, remove from the heat, and pour over the onions. Let the onions sit while making everything else.
- Next, make the cabbage slaw. Combine the slaw, sliced scallions, and cilantro in a bowl. Squeeze the lime juice over the cabbage, add in the olive oil, and salt. Toss to combine and coat everything evenly.
- Finally, heat a pan over medium-low heat. Add the olive oil followed by the minced garlic. Cook the garlic until golden then add in the pinto beans. Cook for a minute or two more, just to warm the beans.
- Assemble the tacos with 1/4 cup of the beans, 1/4 of the cabbage, some pickled onions, and toasted pepitas to finish.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Whole grilled cauliflower with red beet tahin sauce and pickled onions
European, American
4.0
(3 reviews)
Spicy Ground Turkey Tacos (or Ground Chicken Tacos!)
South American, American, Mexican, Tex-Mex
5.0
(21 reviews)
