These crispy tortillas are one of my favorite weeknight dinners – they are quick to make and packed with nutrients.
This recipe has so few ingredients and is so incredibly simple that every time we make it, I’m amazed at how delicious it is. And it’s good for you: you get fiber and protein from the beans, lots of antioxidants and vitamin K and C from the cabbage, carotenoids and vitamin A, K and C from the carrots, and polyphenols and antioxidants from the scallions. Event though you use cold vegetables, the beans and the tortillas are hot, so it’s perfect for a chilly winter night and a great immune booster when everyone around you has a cold or the flu. Or let the beans cool off a bit, and it works just as well on warmer days (don’t let the tortillas cool though – they break when you try to fold them if they are cold).
If you have followed this blog for a while, you will no doubt recognize most of the ingredients, and I have written more in depth about the various nutritional benefits of them in previous posts, so I’m just keeping it short here.
You can of course buy already made coleslaw mix and save time on not shredding the vegetables yourself, but if you have the time, I highly recommend doing it yourself. It tastes so much better, and you’re in control of how things are washed and handled. And my homemade cole slaw keeps a lot longer than the bagged ones you buy in the store. I use my food processor with the grater blade and it takes only minutes to shred a lot of veggies.
Ingredients
- 4 tortillas (we use sprouted Ezekiel 4:9 by Food for Life - they are delicious and an amazing source of vegan protein)
- 2 cans black beans, rinsed (we use Eden Organics because of their BPA free cans)
- 2 tbsp Frontera taco sauce, the Chipotle Garlic kind
- Cholula hot sauce (or your favorite hot sauce)
- 2 tbsp olive oil
- 1 tbsp freshly squeezed lime juice
- 3 cups of shredded cabbage (white or red or a mix)
- 1 1/2 cup shredded carrots
- 2 scallions, finely sliced
- 2 tbsp dried cilantro (you can use fresh if you want - I prefer the dried)
- salt and pepper to taste
Instructions
- Start with the coleslaw: Shred the cabbage and carrots and put in a bowl. Add all the other ingredients and stir thoroughly (I usually put a lid on the bowl and shake it until everything is mixed). Let rest on the counter while you prepare the other ingredients.
- Rinse the beans and put them in a saucepan. Add the taco sauce, stir, and heat on a low setting. You want them to slowly warm through, not boil (that turns them too mushy for my taste).
- Once the beans are warm, heat up a cast iron pan until it’s really hot and put in the first tortilla. Warm on both sides until it starts to stiffen up a bit (but not so much that it breaks when you try to roll it).
- Put the tortilla on a plate (I usually put a piece of foil underneath so I can roll it up in the foil, it gets very messy otherwise). Add as much of the beans and coleslaw as you want, and a few splashes of cholula. Roll up and enjoy!
Notes
The Ezekiel tortillas contain soy and sesame.
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