Prep time: 15 minutes
Cook time: 22 minutes
Serves 4 / Chipotle chile powder is the secret behind the smoky flavor of these beans. Top with your favorite salsa, if desired.
2 tablespoons extra-virgin olive oil, divided
½ medium red onion, cut into half-moons
1 teaspoon ground cumin
1 carrot, shredded
3 cups shredded green cabbage
Juice of 2 limes
2-3 cloves garlic, minced or pressed
½ teaspoon chipotle chile powder
2 teaspoons dried oregano
2 (15-ounce) cans black beans, rinsed and drained (or 3 cups cooked black beans)
8 corn tortillas
½ cup grated Monterey Jack cheese
½ cup chopped cilantro
Lime wedges and sliced radishes, for garnish
1. Place a large, heavy skillet over medium-high heat. Add 1 tablespoon olive oil; once hot, add onions. Sauté 5–8 minutes, stirring frequently, until onions soften. Add cumin and carrot; cook 1 minute. Add cabbage and toss to coat; cook 1–2 minutes more, until cabbage is just beginning to wilt. Transfer to bowl and toss with lime juice. Set aside.
2. In a medium saucepan, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and chipotle powder; stir 1 minute. Add oregano and beans. Reduce heat to low and cook 2 minutes, stirring frequently. Season to taste.
3. Meanwhile, heat tortillas over open flame of gas stove, or heat in skillet or on griddle, 10–15 seconds per side, or until hot and pliable. Stack and wrap tortillas in a kitchen towel to keep warm.
4. Place 2 tortillas on each plate; top each tortilla with a scoop of black beans and a sprinkling of grated cheese. Mound cabbage mixture over each; sprinkle with cilantro. Garnish plates with lime wedges and sliced radishes and serve.
PER SERVING: 427 cal, 12g fat (5g mono, 4g poly, 3g sat), 9mg chol, 19g protein, 64g carb, 13g fiber, 140mg sodium
