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 tbsp cilantro
- 1 tsp dried oregano
- Cayenne pepper (optional)
- 1 cup diced canned tomatoes
- ½ cup water
- 2 tbsp coconut cream
- ½ lime
- 1 tsp honey
- 2 tbsp plain Greek yogurt
- 6 small corn or flour tortillas
- Lime wedges
- ¼ cup cilantro
- 2 cups red or green cabbage
- Crush and finely chop the garlic.
- Finely chop the red onion, and the cilantro.
- Shred the cabbage, and drain 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, and the dried oregano to the pan.
- Season the black bean mixture with salt and cayenne pepper, as desired. Simmer the black bean mixture for 5-10 minutes, stirring occasionally, until approximately half 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, coconut-lime crema, and chopped cilantro.
- Serve each taco with a squeeze of lime juice, and enjoy!
Serves 2 (3 tacos each).