Black Bean Tacos with Pickled Cabbage

This is a simple yet tasty and filling meal with minimal cooking. Although best if it is made a day ahead, you can make the pickled cabbage in as little as an hour before serving.


  • 1 can of black beans
  • 2 cups of shredded cabbage
  • 1 teaspoon of ground cumin
  • 1 small hot green pepper (such as a jalapeño)
  • 6 – 8 corn tortillas
  • 1 avocado (optional)
  • Red taco sauce
  • 1 – 2 cups of white vinegar


  1. Prepare the cabbage:  Slice pepper lengthwise and remove the seeds, dice and set aside.
  2. Empty shredded cabbage into a bowl and add ground cumin, add diced pepper and then pour vinegar over mixture until liquid is visible.
  3. Stir and then cover and place in refrigerator.
  4. 5 minutes prior to serving, prepare the beans in microwave or on stove top following instructions on the can.
  5.  Wrap tortillas with a damp (not soaking) paper towel  and heat on high for 30-45 seconds in the microwave to soften them.
  6. Cube avocado.
  7. Drain cabbage and serve with tortillas, black beans, red taco sauce and avocado.

Serves 3-4





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