Bean and Cabbage Tacos with Pickled Onions
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Servings
2 servings
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Course
Dinner
Bean and Cabbage Tacos with Pickled Onions
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A simple pantry-inspired cabbage taco that features garlicky beans, cilantro-cabbage slaw, and pickled onions.
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Ingredients
Pickled Onions
- 1 red onion medium
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon cane sugar
- 1 1/2 teaspoons salt sea salt
Cabbage Slaw
- 1 cup savoy cabbage shredded
- 1 scallion thinly sliced
- 1/4 cup cilantro minced
- lime juice from one
- 2 teaspoons olive oil
- Pinch salt
Beans
- 1 tablespoon olive oil
- 1 garlic minced, clove
- 1 cup pinto beans or similar beans, drained, cooked
- 4 corn tortilla or flour tortillas
- Pepitas for topping
- hot sauce optional
- cotija cheese optional, crumbled
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
3 reviews
Excellent
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