Saturated Fat: 2g
Trans Fat: 0g
The texture of lightly mashed, roasted beans mimics that of meat and is just as satisfying and hearty. Plus, black beans are rich in iron and contain a lot of protein, including all nine of the so-called indispensable amino acids. Cook your own beans instead of using canned to get even more nutritional benefits. Cabbage adds more fiber to this meal, along with vitamins A and C, and more protein. The corn tortillas help keep you full longer with fiber and traces of 17 amino acids.
3 tablespoons olive oil
8 six-inch corn or whole-wheat tortillas
2 cups cooked or canned black beans, drained
1 tablespoon minced garlic
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 teaspoon salt, plus more to taste
Black pepper to taste
4 cups shredded green cabbage
1 chopped red bell pepper
1 fresh hot green chile (like jalapeño or serrano), minced
1/4 cup chopped scallions
Juice of two limes
1/2 cup chopped fresh cilantro
1. Heat the oven to 400 degrees. Coat a rimmed baking sheet with one tablespoon of the oil. Stack the tortillas and wrap them in aluminum foil. Combine the beans, garlic, chili powder, cumin, half the salt, and some pepper in a bowl. Mash the mixture with a fork or potato masher; it should still be chunky.
2. Spread the bean mixture out on the prepared pan, drizzle with another tablespoon of oil, and roast, stirring a few times, until the beans are crumbly and crisp in places, 15 to 20 minutes. Transfer the tortillas to the oven with the beans for their last five minutes of cooking.
3. Meanwhile, put the cabbage, bell pepper, chile, scallions, lime juice, cilantro, remaining oil and salt, and some pepper in a large bowl and toss to combine. Taste and adjust the seasoning. Divide the beans among the warm tortillas; top with the cabbage mixture and serve.
MAKES: 4 servings
TIME: 30 to 45 minutes