- 1 can black beans, drained and rinsed
- Ground cumin, to taste
- Cabbage, thin sliced
- 4 tsp Olive oil, divided
- 1 lime, juiced
- 1 clove garlic, crushed
- 8 oz goat cheese, crumbled
- 4 corn tortillas
- Hot sauce
Whisk together 2 tsp olive oil, garlic, and lime juice. Toss with cabbage.
Mix black beans with cumin to taste and mash slightly with a wooden spoon.
Heat remaining oil in a large non-stick skillet over medium heat. Place as many tortillas as will fit in a single layer into hot skillet and top each with about 1/4 of the black bean mixture. When the tortillas start to brown (about a minute) fold in half and continue cooking until will browned (about another minute). Flip and brown the other side.
Remove tacos from skillet and top with cheese cabbage, and hot sauce of your choice. Serve with yellow rice.
UPDATE: These tacos are awesome! Forget the dried-out gabacho taco shells you remember as a kid–these are much better. I can’t imagine what they’d be like with REAL tortillas. We’ve done them probably 4 times in the last 3 weeks. I’ve mixed shredded leftover pork tenderloin with the beans, used queso blanco instead of goat cheese, even used a mix of leftover yellow rice, leftover pork, and diced red pepper for filling (kind of a debris taco) when we didn’t have shredded cabbage.NOM NOM NOM.