BBQ Pinto Bean Mini Tacos with Cabbage Slaw
Makes: 6 mini tacos
Who doesn’t love easy to eat “pick up” food! Whether it’s for a kids lunch, or a delicious appetizer or hors d’oeuvre for a party, these little tacos are sure to please everyone’s palate. You can also make large tacos to serve as an entrée.
Who doesn’t love easy to eat “pick up” food! Whether it’s for a kids lunch, or a delicious appetizer or hors d’oeuvre for a party, these little tacos are sure to please everyone’s palate. You can also make large tacos to serve as an entrée.
Ingredients
- ½ small onion, finely chopped
- 1 garlic clove peeled and minced
- 1-½ teaspoons ground cumin
- 1-½ teaspoons smoked sweet paprika (my favorite pimenton!)
- 1 teaspoon liquid smoke
- 1 teaspoon Dijon mustard
- 1 tablespoon Maple syrup
- 1/2 cup vegetable broth or water, or more if needed
- 1 can pinto beans (salt free)
- 2 sprigs fresh oregano
- 1 small green cabbage, shredded, about 4 cups
- ½ small red bell pepper, very thinly sliced into sticks
- ½ small yellow bell pepper, very thinly sliced into sticks
- ½ small cucumber, very thinly sliced into sticks
- 2 green scallions, white and light green parts, very thinly sliced
- 1 medium sized ripe avocado, seeded, flesh removed and roughly chopped
- 1 garlic clove, minced
- ¼ cup water
- Juice of 2 lemons (about ¼ cup)
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
Directions
- In a 10-inch sauté pan, over medium heat, dry-saute onion. Once the onion has become translucent, add the garlic, cumin and smoked paprika. Stir for 1 minute or until fragrant.
- Add liquid smoke, Dijon mustard, Maple syrup, broth (or water), beans, and oregano to the pan, stirring to combine.
- Bring the mixture to a slow simmer and cook, stirring occasionally, for 15 minutes, adding more broth or water if the mixture begins to dry. Remove the oregano stems before serving.
Place shredded cabbage and all of the sliced vegetables into a mixing bowl and toss to combine.
Place all of the ingredients in the bowl of a food processor and blend until smooth. Taste and adjust seasonings, adding more dijon mustard for tartness, maple syrup for sweetness, pepper for heat. Pour the sauce over the cabbage mixture and toss to thoroughly coat the slaw.
Warm the tortillas by stacking them, and cover with a damp paper towel. Microwave for 30 seconds, or until warmed through. Divide the bean mixture equally among 6 mini tortillas, or 4 large, Add cabbage slaw, fold and serve.
Cook's Notes: - Try making your own tortillas. It’s very easy and so delicious.
- Alternative way to warm tortillas is to place in a dry griddle or cast iron skillet, for 20-30 seconds a side. Stack and wrap
- tortillas with a dish towel to keep warm.
