Veg Mexican Tacos With Red Beans And Cabbage Recipe

About this recipe

Spice up your meals with Veg Mexican Tacos with Red Beans and Cabbage! This vibrant and flavorful dish combines sautéed onions, crisp yellow bell peppers, shredded cabbage, and hearty red kidney beans, all seasoned with a hint of chili powder for a delightful kick. Wrapped in soft tortillas, these tacos are a quick and satisfying option for any occasion. Top them with a dollop of dairy-free yogurt, a squeeze of fresh lime, and a spoonful of salsa to enhance the zesty flavors. Garnish with fresh coriander for an extra burst of freshness. Perfect for busy weeknight dinners or casual gatherings, this recipe is budget-friendly, easy to prepare, and packed with wholesome ingredients. Bring the bold and fresh taste of Mexican-inspired street food to your table with this simple yet delicious dish that’s sure to become a favorite in your kitchen.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Unit Organic Cabbage White 1 Unit
• - Cathedral City Mature Cheddar Cheese
• - Budgen Mission 6 Tortillas Plain 368G
• 1 piece Yellow Bell Pepper
• 300G Doritos Mild Salsa Sharing Dip 300g
• 400G Ktc Red Kidney Beans 400G
• 400G Koko Dairy Free Plain Yogurt Alternative
• - Chilli Powder Rajah
• 1 L Crisp N Dry Oil

Instructions

1. 1. Grate the cheese and set it aside for later use.
2. 2. Heat a large skillet over medium heat and add 2 tablespoons of cooking oil. Allow the oil to heat up.
3. 3. Finely chop one onion and add it to the skillet. Sauté until the onion becomes translucent.
4. 4. Dice the red bell pepper and yellow bell pepper into small pieces. Add them to the skillet and cook for 3-4 minutes until they soften.
5. 5. Shred the cabbage into thin strips and add it to the skillet. Stir well and cook for another 3-4 minutes until the cabbage is tender.
6. 6. Drain and rinse the red kidney beans, then add them to the skillet. Stir to combine with the vegetables.
7. 7. Sprinkle 1 teaspoon of chili powder over the mixture and stir well to evenly distribute the spice.
8. 8. Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
9. 9. Assemble the tacos by placing a generous scoop of the cooked vegetable and red bean mixture onto each tortilla.
10. 10. Top the filling with a dollop of yogurt and a spoonful of salsa.
11. 11. Sprinkle the grated cheese over the top of the tacos.
12. 12. Fold the tortillas in half and serve the Veg Mexican Tacos with Red Beans and Cabbage immediately. Enjoy!