Mexican food is probably my favourite but I don’t like to pick just one favourite as I love a lot of different foods. But we don’t go a week without have a mexican style meal. This has been one of my weeknight favourites for years. I almost always have all the ingredients on hand and everyone in my house loves them. I hope you do too :). I make extra quesadillas for the kids lunches. They are great cold.
Serves 4-6
12 organic corn tortillas or 6 whole wheat tortillas
for the beans:
2 cups of cooked black beans or 1 large can rinse and drained ( I like eden organic as they use kombu seaweed in their beans which helps you digest them better i.e.: less gas :)!
1 tablespoon of cumin
1 tablespoon of chili powder
2 cloves of garlic minced
for the slaw:
1/2 small head of green cabbage shredded
1/2 bunch of cilantro chopped
1/2 bunch of green onions chopped
1 tablespoon of olive oil
1 lime
To serve:
shredded cheese (optional)
guacamole, salsa and organic sour cream to serve
Mix 2 cups of shredded cabbage with the cilantro, green onions, olive oil, lime juice and season with salt and pepper. Set aside
Mash black beans with cumin, chili powder, and garlic in a bowl.
If using corn tortillas, heat in microwave(works best) according to package directions. If using wheat tortillas, no need to heat.
For each tortilla cover half with black beans then cheese if using and cabbage mixture and pan fry until brown and cheese has melted.
Put salsa, sour cream and guacamole on the table and serve!
*I often use the corn tortillas and skip the cheese(as pictured) and pan frying. In the summer its a nice meal that isn’t super hot. The tortillas are warm and everything else is room temp. Light, nutritious and delicious!
