Black Bean Taco Bowls with Tangy Cabbage

The texture of the beans mimics that of meat and is just as hearty and satisfying.

Serves 4


3 Tbsp. coconut oil

2 cups cooked black beans or 1 – 15 ounce can black beans, drained

1 Tbsp. minced garlic

1 Tbsp. chili powder

1/2 tsp. cumin

1 tsp. sea salt (or to taste)

Black pepper to taste

4 cups shredded green cabbage

1 red bell pepper, chopped

1 fresh hot green chile minced (optional)

1/4 cup chopped scallions

Juice of 2 limes

1/2 cup fresh cilantro

Heat oven to 400 degrees. Coat a rimmed baking sheet with 1 Tbsp of the oil.

In a bowl, combine beans, garlic, chile powder, cumin and 1/2 tsp. salt and some black pepper. Mash the mixture with a fork (note, it should still be chunky).

Spread the mixture on the prepared pan. Drizzle with another Tbsp. of melted coconut oil and roast, stirring a few times until the beans are crumbly and crisp in places (about 15 minutes). Remove from oven and set aside.

Meanwhile, put the cabbage, pepper, chile, scallions, lime juice and cilantro, 1 Tbsp. coconut oil and 1/2 tsp. salt (and some pepper) in a large bowl and toss to combine. Adjust seasonings as necessary.

Divide the cabbage into serving bowls and top with the bean mixture.
Optional toppings:

Fresh tomatoes

grated zucchini

grated butternut ssquash

Diced mangos or peaches

Diced avocado

Chopped cucumbers

Thinly sliced red onions

Or any of your other favorite vegetables

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