Black bean tacos with cabbage slaw and eggs is a great way to launch your day — heck, your New Year — in a healthy, delicious way. I don’t know about you, but I’m at the age where hormones no longer play a part in defending me like the Iron Dome: intercepting and exploding fat calories before they drop down and permanently attach to my thighs. Sigh. After all this holiday cooking and eating, I am ready to lighten up. And, as my hubby says, just because we’re eating healthier doesn’t mean everything has to taste like dirt.
We made black bean tacos with cabbage slaw and eggs after a night out playing a house party with our band.
We slept in late-late then got up and made our low-fat delicious New-Year’s-Resolution healthy breakfast: black bean tacos with cabbage slaw and eggs.
My recipe is one that was interpreted from a recipe from Bon Appetit for crispy black bean tacos with cabbage slaw and feta. It will become a family favorite.
Part of what we try to do at Food for the Ages™ is to use what we have in the spice cabinet, the fridge, freezer or on the kitchen shelf, choosing right and using the best techniques so that deliciousness results every time. We don’t want to go out shopping unless it’s necessary. It takes more than a good attitude. It takes culinary cunning and execution. No lime? Use lemon. No cilantro or cumin? Use coriander. You’ve got this!
Cast of characters: eggs, coriander (didn’t have fresh or dried cilantro, which works, too!), black beans, salsa, olive oil, crumbled feta cheese, lemon, cabbage, onion (can use scallions, too).
Drain a can of black beans and empty into a bowl.
You can use cumin in this recipe, but I had none, so I used ground coriander.
Partially mash the black beans with coriander then microwave for two minutes covered and set aside.
Core and chop a 1/4 cabbage.
Chop a bit of scallion or red onion and add to cabbage.
Add a bit of salt and pepper to taste.
Add coriander.
Roll lemon to break up pulp inside then squeeze half of it into cabbage mixture.
Heat two frying pans on medium-high heat.
Add olive oil to each pan.
Add a large flour or corn tortilla to one of the heated frying pans.
Make a line of beans down the center of the tortilla.
Break two eggs into the other heated frying pan.
After a minute, fold the tortilla over.
Season the eggs with salt and pepper.
Turn the eggs and cook them to the desired consistency. I like them over easy.
Place the tortilla on a serving plate.
Open the tortilla and place the eggs on the beans.
Place a generous amount of the cabbage mixture on top of the eggs.
Sprinkle feta crumbles over cabbage.
Add your favorite salsa.
Serve and enjoy!
Black Bean Tacos with Eggs and Cabbage Slaw
Preparation time: 30 minutes
Serves 4
Black Bean Mixture
1 15-ounce can black beans, drained
1/2 teaspoon ground cumin (or coriander)
5 teaspoons olive oil, divided
Cabbage Slaw
1 tablespoon fresh lime or lemon juice
2 cups coleslaw mix
2 green onions, chopped (or 1/4 cup chopped red or sweet onion)
1/3 cup chopped fresh cilantro (or 1 tsp ground coriander)
The rest of the stuff you need…
4 large white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled salsa, your favorite heat
Place beans and cumin/coriander in small bowl; partially mash. Mix 2 teaspoons olive oil and lime or lemon juice in medium bowl; add coleslaw, onions, and cilantro (or 1 tsp ground coriander) and toss. Season slaw with salt and pepper to taste. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture down the center of each tortilla; cook 1 minute then fold tacos in half. Cook until golden brown, about 2 minutes.
In a separate frying pan, heat 2 Tbsp olive oil and cook two eggs as desired (over-easy, scrambled, etc.).
Remove tacos from pan and add eggs, slaw and crumbled feta. Top with salsa and serve!
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