BBQ Pinto Mini Tacos with Cabbage slaw

September 6, 2020—0 Comments
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Photographed by Ashley Arpel Greenwald

Who doesn’t love easy to eat “pick up” food!  Whether it’s for a kids lunch, or delicious appetizer/hors d’oeuvre for a party, these little tacos are sure to please everyone’s palate. Or you can make them large for an entree!  So many options. 

PS:  You can make your own fresh corn tortillas, or of course, use store-bought.

BBQ Pinto Mini Tacos with Cabbage slaw

Servings: 6 Mini Tacos

Fresh Corn Tortillas or store-bought white corn flour tortillas 

For The BBQ Beans:

  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • 1-½ tsp. ground cumin
  • 1-½ tsp. ground smoked sweet paprika (my favorite pimenton!)
  • 1 tsp. liquid smoke
  • 1 tsp. Dijon mustard
  • 1 TB maple syrup
  • 1/2 cup vegetable broth or water, or more if needed
  • 1 can pinto beans (salt free)
  • 2 sprigs fresh oregano

For The Cabbage Slaw:

  • 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 part very thinly sliced

For The Avocado Dressing:

  • 1 medium sized ripe avocado, seeded and flesh removed, roughly chopped
  • 1 clove garlic, minced
  • ¼ cup water
  • Juice of 1 lemon, about ¼ cup
  • ¼ tsp. freshly ground black pepper
  • 1 tsp. Dijon mustard
  • 1 tsp. maple syrup

Make The BBQ Beans:  

  1. In a 10” sauté pan, over medium heat, dry-saute onion. Once onion has become translucent, add the garlic, cumin and smoked paprika.  Stir for 1 minute or until fragrant.
  2. Add liquid smoke, dijon mustard, maple syrup, broth or water, beans, and oregano to the pan, stirring to combine.   
  3. Bring mixture to a slow simmer and cook, stirring occasionally for 15 minutes, adding more broth or water if the mixture is looking dry.
  4. Before serving, remove the oregano stems.

Make The Coleslaw:

  1. Place shredded cabbage and all of the sliced vegetables in a mixing bowl and combine.
  2. Make the Avocado Dressing:  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.
  3. Pour sauce over the cabbage mixture and mix to thoroughly coat the slaw.

To Serve:

  1. Divide the bean mixture equally among 6 mini tortillas.  Add 1 spoonful of cabbage slaw, fold and serve.

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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.





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