My love of Mexican cuisine has only grown since I moved to California. Good Mexican food (or at least the Cal-inspired version of it) is everywhere, and I rarely encounter a guac-taco-tequila combo that doesn’t make my heart sing with happiness.
In attempt to get more savvy with one of my favorite cuisines, I’ve been experimenting with a few Mexican-inspired dishes at home; this recipe being one of them. One of the biggest issues with Mexican for me is the salt factor. I love a good dash of salt in my guac, but every now and then I run across a Mexican meal that turns me into a balloon, and leaves me bursting out of my jeans.
A burrito with meat, rice, black beans, and salsa from one of the popular Mexican chain restaurants provides roughly 2000 mg of sodium, or 85% of the recommended daily limit. Taco seasoning also provides a hefty amount of salt, at around 1800 mg per packet.
With that in mind, I wanted to create a lighter-on-salt taco recipe. I was all out of meat/poultry/seafood when I stepped into the kitchen, so this variation ended-up being meatless, and budget-friendly! I've even snuck in a few veggies too. Why not turn meatless Monday into a fiesta this week?
2 tsp extra virgin olive oil
2 garlic cloves
½ red onion
15 oz (425g) canned black beans
1 tsp dried oregano
2 tsp ground cumin
¼ tsp paprika
Cayenne pepper (optional)
1/4 tsp salt
1 cup diced canned tomatoes
½ cup water
2 tbsp coconut cream
1 tsp honey
2 tbsp plain Greek yogurt
6 small corn or flour tortillas
1/4 cup fresh cilantro
2 cups cabbage or coleslaw mix
Crush and finely chop the garlic.
Finely chop the red onion, and the cilantro.
Shred the cabbage, and drain and rinse the black beans.
Prepare the coconut-lime crema by squeezing the lime over a small bowl, and whisking the lime juice together with the honey, coconut cream and plain Greek yogurt. Set the coconut-lime crema aside.
Add the extra virgin olive oil to a medium non-stick pan, and turn the stove on to medium heat.
Add the garlic and the red onion to the non-stick pan. Sauté the garlic and the onion until the garlic is golden brown, and the onions are soft and translucent.
Add the black beans, diced canned tomatoes, and the water to the pan.
Add the cumin, dried oregano, paprika and salt to the pan.
Season the black bean mixture cayenne pepper, as desired. Simmer the black bean mixture for 10 minutes or so until approximately 75% of the liquid has evaporated. While the beans are simmering, warm the tortillas.
Remove the black beans from the heat, and top each tortilla with shredded cabbage, black beans, a drizzle of coconut-lime crema, and fresh cilantro.
Serve each taco with a squeeze of lime juice, and enjoy!
Serves 2 (3 tacos each).