Black Bean & Sauteed Veggie Tacos | Cook for Your Life

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Black Bean & Sauteed Veggie Tacos

5 out of 5 stars (based on 10 reviews)

2 servings

Carrot Icon for Number of Ingredients Size

16 ingredients

When in doubt, make tacos. It’s a mantra that home cooks everywhere have successfully applied to turn pretty good meals and leftovers into something a little more special. These colorful tacos are packed with immune-boosting...

Did you know that corn is a grain and a great source of fiber? It’s a rich source of lutein and zeaxanthin, which help to lessen our body’s oxidative stress. Corn is also a good source of B vitamins to help support a healthy immune system. Cabbage contains phytonutrients that have been shown to slow tumor progression in certain cancers. Carrot skin has lots of fiber, vitamins and minerals, so no need to peel the carrots — just wash them well.

Ingredients

For the Mexican Cabbage Salad:

3 limes, juiced
½ tablespoon dried oregano
1 teaspoon salt
4 cups thinly sliced green cabbage
1 large carrot, shaved with a vegetable peeler

For the tacos:

1 tablespoon olive oil
1 zucchini, diced
1 bell pepper (yellow, orange, or red), diced
½ onion, diced
1 (14-ounce) can of black beans, drained and rinsed
¼ cup plain Greek yogurt
1 tablespoon lime juice
Salt, to taste
4 corn tortillas
1 cup Mexican Cabbage Salad
Hot sauce of your choice (optional)

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Nutrition Facts

Calories

437 cals

Fat

11 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

68 g

Sugar

10 g

Fiber

21 g

Protein

20 g

Sodium

1233 mg

Directions

For the cabbage salad: Whisk the lime juice, oregano, and salt until salt is completely dissolved. In a large bowl, combine the cabbage and carrot. Add lime juice mixture and taste salt. Let sit for 15 minutes and taste again.
Meanwhile, warm olive oil in a medium saucepan over medium-high heat. Add diced zucchini, bell pepper, and onion to pan with a pinch of salt and pepper. Saute until the onion becomes translucent and the zucchini and bell pepper start to brown around the edges. Turn the heat off, stir in the black beans, and set aside.
Mix yogurt, lime juice, and pinch of salt in a small bowl until incorporated. Taste and adjust seasoning if needed.
Wrap tortillas in a clean, slightly damp kitchen towel, and heat in the microwave for 20 seconds.
Divide tortillas and evenly distribute the yogurt mixture. Spoon the cooked vegetables onto warmed tortillas and garnish with Mexican Cabbage Salad and hot sauce, if using.

Chef Tips

This is a “use up leftovers” meal. Feel free to add any vegetables or proteins you might have on-hand or would like to try, and experiment with different sauces listed in this recipe packet or in external sources.

Other hardy vegetables, such as radish and jicama, are a great addition to the cabbage salad. This cabbage salad can also be made into a creamy “slaw” with the addition of Greek yogurt to taste.

Adding a small scoop of pre-scrambled eggs would make this a wonderful breakfast dish.

The cabbage salad keeps well in the refrigerator for longer than most salads thanks to the hardiness of the cabbage and carrots, plus the lime juice and salt preserve it even more. Using a dried herb instead of a fresh also helps with shelf life.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Black Bean & Sauteed Veggie Tacos