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.