Soft Black Bean Tacos With Salsa and Cabbage Recipe (2024)

this is how tacos are made in Honduras. the first time i had them with cabbage i looked askance. i no longer use lettuce! they also don't mash beans but let them cook down. beans have jalapeño & onion. another twist (that i love) is rather than soft tortillas they crisp them; they become tostadas. btw, they call the tostadas enchiladas & tacos are rolled like burritos or Mex enchiladas. i have to think twice! i love 'em! you can change heat and other things to what you like.

I made the homemade salsa with red onion and added some avocado. Couldn't find cumin seeds, so just used cumin powder; added a bit of oregano per one suggestion below. Put out sour cream for topping as well. We thought this was far better than canned refried beans - what we usually use as one of us is vegetarian. Next time, I might drain the liquid and try white wine as someone suggested below. We really liked these - my husband ate 4!

I made this about six months and added one minced jalapeno, two minced garlic cloves and half of a minced red onion to the oil along with a canned chipotle pepper before adding the can of beans to give it more zing. As is, it seems a little bland. For the cheese I grated a block of spicy jack cheese. It was a quick and healthy lunch.

The whole 1/2 cup of water seems like too much to me. I would start with just the liquid in the cans of beans, then add water as needed. Otherwise it takes too long to cook it all off. Otherwise a wonderful recipe!

Double the spices, add a finely minced chipotle in adobo, minced garlic and finely chopped onion to the saute. Rinse the beans, mash them with a potato masher, add water or vegetable broth as needed. Try putting the hot beans on top of the cabbage (I used napa) to wilt it a bit. Thin slices of avocado on top would be nice with this.

Those who had a problem with too much liquid with the black beans might consider the brand of black they used. When I recently made this recipe I had one can of beans from Trader Joe’s and one can of Bush’s beans. The TJ had a good amount of liquid and the Bush’s had almost none. I added the amount of water indicated and in six minutes had the perfect texture for the beans. If you’re using very juicy beans then you may certainly want to use less water.

I wish I had had this recipe when my kids were small. It is very quick and fun. I was afraid it might taste drearily healthy and make you want to reach for the cooking chocolate afterwards but it turned out to be satisfying even for the larger appetites around the table.

The only way this recipe works is if you change it almost entirely. Definitely drain beans of their liquid. Chicken broth for moisture. Let previous notes be your guide.

35 minutes I found out. Then I read your comment :)

Made this as is without adding garlic, onion, etc, because those flavors were provided by an excellent salsa.

I made this for dinner tonight and served it with a mango salsa from dinner on Sunday. Easy! Delicious!

These were quick and easy! I had some bacon grease in my cast iron skillet, so used that instead of the oil and it gave the beans a rich flavor. Everyone liked these, young and old.

Delicious, fast, and easy. Topped with salsa verde and cotija. I used regular ground cumin and added 1tsp adobo seasoning + 3 cloves minced garlic. A clear dinner winner.

This is a really great way to add flavor to beans--I'll be using this method in the future. This was particularly delicious with dried beans. It wasn't fresh tomato season and I felt it needed a spicy condiment, so I made Rancho Gordo's jalapeno relish-- just chopped jalapenos + lime juice + oregano + salt. Also added chopped onions. Delish!

Incredibly tasty, healthy, AND easy! Great basic recipe , easily customizable. I sautéed one small red onion, then added the recommended spices, 1 tsp garlic, two chipotles peppers in adobo (canned), beans without the liquid, and 2 cups vegetable broth. Cooked down to our preferred consistency. Fabulous!

Beans weren’t as flavourful as I had hoped. Next time, I would either use only one can of beans or double the spices. I added half a chipotle pepper in adobo sauce, with seeds removed, but would put a whole pepper in next time if using two cans of beans. Added some pickled shallots for additional texture and brightness.

Read through comments, great advice. Doubled spices, drained beans and substituted extra water with veggie bouillon. Added 1c corn (don’t judge pls), and cilantro/chopped jalapeños while cooking. 10 mins almost too long, no need to flatten beans. Fried the tortilla, great advice on that one! Topped with cheese, avocado mash, taco sauce and it was simply amazing. So tasty!So simple and customizable.

I wanted hot and spicy, so I used chipotle chili powder in this. Quite tasty without being overbearing lay hot. The cabbage gives a great crunch and makes the whole thing so delectable. My big twist: I used this recipe to top arepas. It was terrific. Queso fresco and fresh cilantro to top it off. Looking forward to tomorrow’s serving to see how the flavors meld. This is a keeper.

It was great. Used ancho chili powder, I added some lime and oil to the cabbage, used a good feta and a green salsa. Sliced some radishes as well for the color and bite.

Double the spices, add a finely minced chipotle in adobo, minced garlic and finely chopped onion to the saute. Rinse the beans, mash them with a potato masher, add water or vegetable broth as needed. Try putting the hot beans on top of the cabbage (I used napa) to wilt it a bit. Thin slices of avocado on top would be nice with this.

These were easy and taste great. Thank you.

Those who had a problem with too much liquid with the black beans might consider the brand of black they used. When I recently made this recipe I had one can of beans from Trader Joe’s and one can of Bush’s beans. The TJ had a good amount of liquid and the Bush’s had almost none. I added the amount of water indicated and in six minutes had the perfect texture for the beans. If you’re using very juicy beans then you may certainly want to use less water.

This a great recipe, and very adaptable. I like to start it by frying a little red onion or the white ends of green onions and some garlic, before adding the spices. I don’t generally add extra water; I find the bean liquid is plenty. I like serving them with quick pickled onions (stir together sliced or chopped onions, lime juice, and salt, and simply let them while you cook everything else), a salty cheese, hot sauce, and cilantro. But any combo of sharp/crunchy/salty/fresh tastes great.

A very uncomplicated and yet satisfying meal indeed! I agree with others, however, that the beans benefit from some more seasoning. I added red onion, doubled the chili powder and cumin, and worked in a healthy dash of chipotle. Will make this again.