This healthy meal has different variations and endless condiment combinations. Great for vegetarian nights and is vegan friendly!
Black Bean Mixture;
1/2 brown onion, finely chopped
1 clove garlic, minced
400g black beans (1 can) or soak your own
1 tsp chilli powder
1 tbsp lime juice, fresh
1/2 tsp ground cumin
1/4- 1/2 cup vegetable stock
1 tbsp olive oil
4 cups finely sliced red cabbage
2 cups carrots, jullienne style
1/4 cup coriander leaves
2 tbsp lime juice
3 tbsp olive oil
1 tbsp honey (vegetarian), or 1 tbsp maple syrup (vegan)
salt & pepper to taste
8 corn (Gluten free) tortillas
Jalapeno chillies sliced
Avocado and tomato salsa
Vegan Cashew Ranch Salsa
This recipe makes a great family meal during the week and calls for a lot of participation.
Saute onions in a skillet until translucent in the olive oil. Add garlic and spices and cook for a further 5 minutes. Add black beans, lime juice and vegetable stock. Simmer for 15 minutes. Place in a rustic bowl for serving.
Make salad dressing in a bowl and add cabbage, carrot and coriander and toss.
Toast tortillas on a skillet or brown in oven and serve on a plate. Choose your favourite toppings and place them in individual bowls.