black bean & cabbage slaw tacos, with fresh tortillas, and sprouting beans

First, I’ll warn you: this recipe is a little involved.

Second, I’ll offer that there are plenty of short-cuts you could take, if wanted.

The idea for these tacos came sometime last week from this recipe over here.  The pictures were gorgeous, and I immediately knew I was making these in the near future.  In fact, this recipe was the motivating reason that I bought my purple cabbage, which I used to make the Mardi Gras Cabbage Salad posted last week.

But the initial recipe called for canned black beans and store-bought tortillas, and I didn’t want to use/buy either of those.  I decided some sprouted black beans would be soooo much healthier.  In case you’re new to sprouting, it makes the beans much more digestible and reduces the amount of phytic acid (which blocks the absorption of minerals in our bodies), and neutralizes the enzyme inhibitors in them.  All really good stuff!  After sprouting, you’re eating food that is much more alive, a fact which I enjoy on it’s own, even if it weren’t for the health benefits.  Sprouting beans doesn’t require much equipment beyond a few mason jars with screw on lids and some squares of fine screen to use as a cover.  It takes a little more planning ahead, and rinsing a few times a day, but the health benefits are so worth it!

Then the tortillas.  It was actually Joe’s idea to make our own; an idea which I thought was excellent.  I’d used the recipe from here last winter to make some whole wheat tortillas, which were wonderful and easy.  When we made these on Tuesday, they were even better than I remembered.  Joe, who did most of the tortilla making work, was impressed as well, and, I predict, is on his way to quickly becoming a master of the tortilla.  We discovered today that the little balls of dough, before being rolled out and cooked, store really well in the refrigerator, which puts you only a few minutes away from warm & fresh tortillas anytime.  As I write this Wednesday night, he’s in the kitchen making another batch to have on hand.

So I definitely complicated things from the original recipe, but, with excellent results!

These are amazing tacos.

You could simplify by using the canned beans & buying tortillas…. but if you’re looking for a real event of a meal, try making your own!  It’s worth it.

Black Bean & Cabbage Slaw Tacos
serves 4

Sprouting beans (optional, but recommended):
Soak the desired amount of beans for 16-24 hours.  Drain and rinse well, then divide among mason jars (there are fancier sprouters out there, but if you don’t have one, the jars are great).  Place a square of fine screen over the top of the jar, and screw on the band.  Place each jar upside down for a few minutes to make sure the liquid is all drained out, then prop it, somewhere out of the way, on it’s side.  You want to make sure there is airflow in the jar, so don’t leave it upside down.  Rinse the beans three times a day for 2-3 days, or until the beans have sprouts around 1/4 inch long.  Then they’re ready to cook!  (If you end up with beans that are ready before you have time to cook them, just put them in the fridge; they’ll keep growing, but much slower.)  Place in a big pot, cover with water, bring to boiling, reduce heat, and cook until beans are tender.  **Another plus of sprouting: the beans cook much faster!**

For the black beans:
2 tablespoons olive oil
4 cups cooked black beans
1 onion, thinly sliced
4 garlic cloves, chopped
1 chopped jalepeno pepper
1 chopped chipotle pepper in adobe sauce
1 1/2 tsp. ground cumin
1 1/2 tsp. oregano
1 tablespoon apple cider vinegar
juice of 1 lime
sea salt & freshly ground black pepper, to taste

For the cabbage slaw:
2 tablespoons olive oil
1-2 tablespoons lime juice
4 cups chopped cabbage (if you can, use a mix of purple & green – it’s gorgeous!)
2/3 cup cilantro, chopped
sea salt & freshly ground black pepper, to taste

For the tortillas:
2 cups wheat flour
1 cup white flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup palm-fruit shortening
3/4 cup hot water

In a large skillet (cast iron, if you have it), heat the oil over medium-high heat.  Once hot, add the onion & saute until golden, add the garlic and saute for another minute, then add the peppers for another 30 seconds or so.  Add the black beans, cumin, oregano, vinegar, lime juice and salt & pepper to taste.  If needed, add a little water (or liquid from cooking the beans if you haven’t thrown it out!) to get your desired consistency.  Use a fork to slightly mash the beans and cook until heated through, about 3 minutes.

To make the cabbage slaw, mix the olive oil & lime juice together in a medium bowl.  Add the cabbage and cilantro and toss to coat.  Season to taste.

For the tortillas, combine the flour, baking powder and salt.  With a pastry cutter, cut in the shortening until the mixture is crumbly.  Add a little more shortening if needed to get the right texture.  Add the hot water (as hot as your hands can handle!) all at once and stir into the mixture.  Knead the dough a few times, making sure to rub against the sides of the bowl and collect any clinging dough.  If the dough still sticks to the side of the bowl, add more flour.  The dough can be rolled now, but it’s better if you let it rest.  Cover it with a towel and let it sit for 1-8 hours.

Take the dough and pull it apart, shaping into 10-12 balls.  (at this point you could store these tortilla balls in the refrigerator if wanted; maybe the freezer too, but I haven’t tested that yet).  Lightly flour your counter top, and roll each ball with a rolling pin to about 1/8 inch thickness – you want them thin.  Place each tortilla on a medium hot cast iron skillet.  Cook for about 1-2 minutes on each side.  The tortilla should cook relatively fast.  It will start to get bubbles on it’s surface, and when there are a few covering one side, it’s time to flip the tortilla over.  Once cooked, place the tortillas on a clean towel, then fold the towel over to cover them; this keeps them warm and moist.

Finally, spoon the black beans and and cabbage slaw onto your tortilla!  I added a little cheddar cheese & salsa to mine, which was great, but I think they would be fine without as well.

Enjoy! 🙂

This entry was posted in beans, breads, entrees, Hollygrove, Nourishing Principles, vegetarian and tagged , , , , , , , . Bookmark the permalink.

4 Responses to black bean & cabbage slaw tacos, with fresh tortillas, and sprouting beans

  1. I’m so not a vegetarian and love meat tacos. But these look awesome. Love red cabbage.

    • akbeck04 says:

      thanks! red cabbage is amazing. I’m definitely not a vegetarian either, but prefer wild game, which I currently have none of, so I’m going the veg route more regularly….

  2. Pingback: rainbow quinoa | the ragamuffin diaries

  3. Pingback: sweet potato, black bean, spinach and pepper vegan enchiladas | the ragamuffin diaries

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