Soft Black Bean Tacos with Cilantro Slaw

Photo: Victor Maffe / Getty Images

Hearty black beans fill these tasty, low-carbon tacos.

Recipe courtesy of Christine Seitz of Bon Appétit Management Company.

SERVINGS
8 tacos

INGREDIENTS
For cilantro slaw:
4 cups napa cabbage, shredded
¼ cup green onions, chopped
½ 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
½ bunch fresh cilantro
½ large jalapeño, diced
¼ medium yellow onion, diced
1 tablespoon lemon juice
Salt and freshly ground pepper to taste
½ ripe avocado (optional)

For black bean and peppers filling:
1 teaspoon olive oil
1 pasilla pepper or red bell pepper, diced
½ 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

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

2. Using a small Cuisinart, rough chop all salsa ingredients except avocado, if using. Pour in serving bowl and add diced avocado. Taste for seasonings.

3. To make black beans and peppers: Sauté pepper, onion and zucchini until lightly browned. Add oregano and black beans. Heat on low for 5 to 10 minutes.

4. Heat corn tortillas in skillet with a little pan spray until they start to bubble up. Divide black bean sauté between the 8 tacos, top with slaw and salsa.

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