DINNER · PLANT-FORWARD · CHOOSE PLANT-BASED PACKAGED INGREDIENTS
Black bean & cabbage tacos
Warm beans, crisp cabbage and lime in corn tortillas.
Development recipe · not kitchen-tested. Quantities, yields and timings require practical validation before a kitchen-tested label can be used.
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Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- ½ cup water
- 1 tsp ground cumin
- 2 cups shredded cabbage
- 1 lime, juiced
- 8 corn tortillas
- 1 avocado, sliced
- ¼ tsp salt
Make it
- Simmer beans, water and cumin in a saucepan for 8–10 minutes; mash a few beans to thicken.
- Toss the cabbage with lime juice and salt.
- Warm tortillas according to package directions.
- Fill with beans, cabbage and avocado.
Make room for your circumstances.
Allergens: No U.S. major allergen is deliberately added in the listed ingredients. This is not an allergen-free guarantee; check packaged ingredients and cross-contact.
Substitution: Check tortilla labels for wheat or cross-contact if avoiding gluten.
Budget: Check local prices; no cost-per-serving estimate has been verified.
Not calculated. No nutrient or health benefit is inferred from this recipe.
Wash hands and produce, avoid cross-contamination, and follow package handling instructions. Refrigerate perishable food within two hours, or one hour above 90°F; reheat leftovers to 165°F. FDA food-handling guidance ↗
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